Ingredients:

  • 5 oz Baby Spinach (about 5 cups loosely packed)
  • 1 Tbsp Olive Oil
  • 1 clove Garlic, minced
  • 4 Large Eggs
  • 4 tsp Heavy Cream
  • 1 Tbsp Parmesan Cheese (optional)
  • Salt, to taste
  • Pepper, to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Lightly grease the inside of four individual ramekins or cocottes. Place the ramekins on a sturdy baking sheet.
  2. Heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the baby spinach and a pinch of salt. Sauté, stirring constantly, until the spinach is fully wilted (about 1–2 minutes) and most of the moisture has evaporated.
  3. Divide the wilted baby spinach evenly among the four prepared ramekins, pressing it down lightly to form a compact base layer.
  4. Drizzle 1 teaspoon of heavy cream (or milk) over the spinach in each ramekin. This adds moisture and helps create a cushion for the egg.
  5. Carefully crack one egg directly over the spinach and cream mixture in each ramekin, ensuring the yolk stays intact and centered. Season the top of the egg with a small pinch of salt and pepper.
  6. Transfer the baking sheet to the preheated oven. Bake for 8 to 10 minutes. The egg whites should be completely set and opaque, but the yolks should still be shiny and gently jiggly when the ramekin is carefully moved.
  7. If using, sprinkle the Parmesan cheese over the tops of the Baked Eggs during the last minute of baking. Remove from the oven immediately. Serve while hot.