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)
- 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
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.
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.
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.