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+ servings

Baked Eggs with Creamed Spinach

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4


  • 6 cups fresh baby spinach
  • 2 tablespoons unsalted butter
  • 1/4 cup yellow onion diced
  • 2 cloves of garlic minced
  • 1/2 cup heavy cream
  • 1 tablespoon whole grain mustard
  • salt and black pepper
  • 8 room temperature eggs
  • 1/2 cup mozzarella cheese grated
  • 1/4 cup parmesan cheese grated
  • fresh thyme for garnish
  • homemade croutons or bread crumbs for garnish


  • Preheat your oven to 400 degrees F. Grease 4 large ramekins (or small cast iron skillets) with a non-stick spray and place them on a large baking sheet. Set aside.
  • In a large non-stick skillet over medium heat, add 1/4 cup of water. Add the spinach and cook for about 2 minutes, tossing frequently, until wilted. Transfer to a strainer and press out any remaining liquid. Set aside.
  • To the same skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute. Add the spinach, heavy cream, mustard and a generous amount of salt and black pepper. Cook for about 5 minutes until warmed through and thick. Remove from heat.
  • Divide the spinach evenly among the prepared ramekins. Break 2 eggs into each ramekin and sprinkle with mozzarella and parmesan cheese. Bake for about 8 minutes for runny eggs, or cook longer until the eggs are cooked to your liking. Remove from heat and garnish with fresh thyme and bread crumbs. Enjoy!