Baked Eggs Spinach Parmesan (Print Version)
Tender spinach meets creamy baked eggs and a golden Parmesan crust for a comforting meal ready in under 30 minutes.
# What You Need:
→ Vegetables
01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
→ Dairy & Eggs
04 - 4 large eggs
05 - 1.75 oz Parmesan cheese, finely grated
06 - 0.25 cup heavy cream
→ Pantry
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste
09 - Pinch of ground nutmeg
# How-To Steps:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Stir in garlic and cook 30 seconds more.
03 - Add spinach, season with salt, pepper, and nutmeg, and cook until wilted, about 2 minutes.
04 - Remove from heat and transfer the spinach mixture to 4 lightly greased ramekins or a single baking dish, spreading evenly.
05 - Make a small well in the center of each ramekin. Crack an egg into each well.
06 - Drizzle each serving with about 1 tbsp heavy cream and sprinkle generously with grated Parmesan.
07 - Bake for 12–15 minutes, or until the egg whites are just set and yolks are still slightly runny.
08 - Let cool for 2 minutes before serving.
# Expert Tips:
01 -
- The creamy spinach base makes these eggs feel indulgent while staying light
- You can prep everything ahead and bake when guests arrive
- That crispy Parmesan topping is absolutely addictive
02 -
- Don't overbake or those gorgeous runny yolks will disappear completely
- The cream prevents the eggs from becoming rubbery while baking
- Fresh spinach is worth it here, frozen will make the dish watery
03 -
- Room temperature eggs prevent shocking them in the oven
- Crack each egg into a small bowl first to check for shells
- The nutmeg is subtle but don't skip it, it ties everything together