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Delicious Baked Eggs with Lemon and Parmesan Spinach

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A delightful twist on breakfast or brunch, blending rich flavors and comforting textures with vibrant spinach and zesty lemon.

Ingredients

Scale
  • 1 pound spinach (fresh or frozen)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1/8 teaspoon freshly grated nutmeg
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese (plus extra for topping)
  • 4 large fresh eggs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If using fresh spinach, wash the leaves thoroughly and let them drain. If using frozen spinach, ensure it’s thawed and squeeze out excess moisture.
  3. In a large skillet over medium heat, melt the butter until bubbly.
  4. Add garlic and sauté until fragrant, being careful not to burn it.
  5. Add the spinach to the skillet and cook until wilted, then season with salt and pepper.
  6. Lower the heat, pour in heavy cream, and stir in lemon zest, lemon juice, and nutmeg.
  7. Mix in grated Parmesan until blended.
  8. Create small wells in the mixture and crack an egg into each well.
  9. Sprinkle additional Parmesan on top of the eggs.
  10. Bake for 12-15 minutes until the egg whites are set and yolks are slightly runny.
  11. Let it rest for a few minutes before serving.

Notes

For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative. Adding red pepper flakes can spice things up!

Nutrition

Find it online: https://yummyfirst.com/lemon-parmesan-spinach-baked-eggs/