Right now I have 6 of my hens laying. I particularly like my blue eggs with the sunshine golden yolks. I am trying to find new and different recipes for eggs. So there will probably alot of egg recipes in the near future. These eggs are a great breakfast, brunch or breakfast for dinner meal. Using fresh eggs and fresh spinach they are full of nutrition and flavor. And bonus! My hens get to eat the spinach stems! Try not to use frozen or canned spinach because I think you will be disappointed by the taste and baking outcome.
- 1/4 cup Sweet Onion, fine diced
- 2 tablespoons unsalted Butter
- 2 bunches of fresh Spinach, destemmed and coarse chopped (or 20 ozs of bagged Spinach)
- 1/3 cup Heavy Cream or Half & Half
- 1/2 teaspoon Sea Salt or Kosher
- 1/4 teaspoon Black or Red Pepper
- 4 large Eggs
You will need 4 8 0z cermanic ramekins to serve these individually.
Preheat oven to 400F. Butter the ramekins.
In a large skillet, cast iron is wonderful for this, melt the butter and saute onion over medium heat for about 5 minutes. Add spinach and cook covered until wilted about 3 minutes. Stir while sautéing. Remove lid and allow excess liquid to cook off, about 5 minutes. Add cream, salt, and pepper to the skillet. Cook until slightly thick, about 4 minutes.
Divide the spinach mixture into the 4 ramekins. Crack an egg into each ramekin. Place the ramekins into a shallow baking dish and place on the middle rack in the oven. Bake for 15 minutes for slightly under-cooked eggs and 20 minutes for more fully cooked eggs. These are great served with bacon and toast.