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Sunday Brunch: Spinach Baked Eggs
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
These baked eggs have everything that's comforting about a big plate of creamed spinach, and add an egg on top. When it's a little dreary outside and there's a nice Sunday paper to spend hours poring over, I've found myself making more then one round of these gooey eggs. Make sure there's extra toast.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)
Sunday Brunch: Spinach Baked Eggs
About This Recipe
| Yield: | 4 |
| Active time: | 10 minutes |
| Total time: | 35 minutes |
| Special equipment: | 1 cup ramekins, high-rimmed baking dish |
| Rated: |  |
Ingredients
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 3 cups frozen chopped spinach, thawed and gently squeezed
- 1/2 – 2/3 cups milk
- 2 tablespoon all-purpose flour
- 4 eggs
- Kosher salt and cracked black pepper
Procedures
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1
Melt butter in a skillet, add chopped onion, and cook until transparent, about 4 minutes. Add minced garlic and cook until fragrant, about 3 minutes. Add chopped spinach and cook until most of the water that remained in the spinach has evaporated, about 7 minutes.
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2
Sprinkle flour over spinach mixture and stir until well combined. Add 1/2 cup milk and stir to combine. Bring to a simmer and allow milk to thicken. If you’re looking for a looser baked egg, add more milk. Season to taste with salt and pepper. Bring a kettle to a boil.
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3
Divide spinach mixture between 4 ramekins, and crack 1 egg on top of each. Place ramekins in high-rimed baking sheet and pour boiling water in baking dish until it reaches halfway up the sides of the ramekins. Bake at 350°F until white is set but yolk remains runny, about 23 minutes. Serve with lots of toast for dipping.
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