Description
Ina Garten’s creamed spinach & eggs blend classic French techniques with comfort. Hearty ingredients and simple cooking methods create a satisfying breakfast dish you’ll want to savor repeatedly.
Ingredients
Scale
- 1.25 lbs (0.57 kg) fresh baby spinach, washed and spun dry
- 4 extra-large eggs
- 1 (5.2 oz / 147 g) package Boursin Garlic and Fine Herbs cheese
- 2 tbsps unsalted butter
- 0.33 cup (79 ml) heavy cream
- 0.33 cup (32 g) grated Gruyère cheese (1 oz / 28 g)
- 1 tbsp freshly grated Italian Parmesan cheese
- 0.5 cup (75 g) minced shallots (2 shallots)
- 2 tbsps good olive oil
- Pinch of ground nutmeg
- Kosher salt
- Freshly ground black pepper
Instructions
- Preparation: Preheat the oven to 400°F (200°C), creating an optimal cooking environment for the dish.
- Sauté Foundation: In a large pan, melt butter and olive oil over medium heat, then introduce finely chopped shallots, allowing them to soften and become translucent for 3-5 minutes.
- Spinach Transformation: Add baby spinach to the pan, tossing until wilted, then incorporate Boursin cheese and heavy cream, creating a velvety sauce infused with nutmeg, kosher salt, and black pepper.
- Egg Integration: Transfer the spinach mixture to a 9 x 9-inch baking dish, creating gentle wells for four extra-large eggs, seasoning each with salt and pepper.
- Cheese Finale: Sprinkle Gruyère and Parmesan cheeses over the dish, then bake in the preheated oven for 12-14 minutes until eggs reach desired doneness.
- Serving: Remove from the oven and serve immediately, presenting a steaming, aromatic culinary creation straight from the baking dish.
Notes
- Prep Smart: Choose fresh, vibrant baby spinach for the most tender and flavorful results, avoiding wilted or yellowing leaves.
- Cheese Selection: Use high-quality Boursin and Gruyère cheeses to elevate the dish’s creamy texture and depth of flavor.
- Egg Perfection: Watch cooking time carefully to achieve desired yolk consistency – 12 minutes for slightly runny, 14 for more set yolks.
- Temperature Tip: Let the dish rest for 2-3 minutes after baking to allow flavors to settle and make serving easier.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 334
- Sugar: 2 g
- Sodium: 658 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 320 mg