Baked Eggs Spinach Parmesan (Printable)
Tender spinach, creamy baked eggs, and golden Parmesan crust—ready in 28 minutes.
# What You'll 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 - 1.8 oz Parmesan cheese, finely grated
06 - 1/4 cup heavy cream (or milk)
→ Pantry
07 - 2 tbsp olive oil
08 - Salt and black pepper, to taste
09 - Pinch of ground nutmeg (optional)
# How to Make It:
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 (or to preferred doneness).
08 - Let cool for 2 minutes before serving.
# Expert Suggestions:
01 -
- Its the kind of dish that makes you feel like a proper chef without actually requiring any proper chef skills
- The combination of runny yolks and Parmesan crust creates this incredibly luxurious texture that somehow still feels wholesome
02 -
- Every oven behaves differently, so start checking at 10 minutes if you know yours runs hot
- The eggs continue cooking after they leave the oven, so err on the side of underdone for that perfect yolky richness
03 -
- Individual ramekins look impressive and help with portion control, but one large dish works perfectly for casual family-style serving
- If your cream is very thick, warm it slightly before drizzling so it distributes evenly instead of pooling in spots