I am a big fan of spinach and eggs combined in about any fashion. They just go so well together! One of my favorite breakfasts is taking leftover spinach and artichoke dip, slathering it on some crusty bread, then topping it with a fried egg. Trust me, If I can put an egg on anything, I will!
So, with that in mind, I figured Ina's Creamed Spinach and Eggs would be an awesome breakfast that I would love. The bonus, there is over ONE POUND of spinach in this recipe and eating leafy greens is SO HEALTHY, right? I think it cancels out all the cheese and cream in this recipe.
This comes together so easily, tastes great, looks gorgeous, and would be perfect to serve at a brunch if and when we can ever entertain again. However, this is also something different to make for your family and/or just for yourself, because it does reheat well, if necessary. We really enjoyed this one, but next time I will definitely be adding some artichokes because I think that would make it even better!
Creamed Spinach & Eggs
Adapted from Modern Comfort Food
By Ina Garten
2 tablespoons butter
2 tablespoons olive oil
1/2 cup minced shallots (2 shallots)
1-1/4 pounds fresh baby spinach, washed and spun dry
1 (5.2 ounce) package Boursin Garlic and Fines Herbs Cheese
1/3 cup heavy cream
pinch of ground nutmeg
salt and black pepper
4 extra-large eggs
1/3 cup grated Gruyere cheese
1 tablespoon freshly grated Italian Parmesan cheese
Preheat the oven to 400 degrees. Heat the butter and olive oil in a large (12-inch) saute pan over medium heat. Add the shallots and cook for 3 to 5 minutes, until tender. Add the spinach in large handfuls, tossing with metal tongs to wilt each batch before adding another. After all of the spinach has been added and completely wilted, crumble the Boursin into the spinach and add the cream, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 3 minutes, stirring often, until the cheese and cream form a sauce.
Transfer the spinach mixture to a 9x9" square or 8x10" oval baking dish. With the back of a wooden spoon, make four indentations in the spinach. Place an egg in each indentation. Sprinkle the eggs with salt and pepper. Sprinkle the spinach and eggs with the Gruyere and Parmesan. Bake for 12 to 13 minutes for runny yolks or 13 to 14 minutes for yolks that are just cooked. Serve hot from the baking dish.