Baked Eggs with Spinach
Ingredients:
1/2 medium onion, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
4 large eggs
Directions:
- Preheat oven to 400°F.
- Cook onion in butter in a 10-inch heavy skillet over moderate heat, until softened.
- Add spinach and cook, until wilted, Remove lid and cook, stirring, until excess liquid is evaporated.
- Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Arrange buttered ramekins in a shallow baking pan and divide spinach among them.
- Make an indentation in center of each and carefully crack an egg into each indentation.
- Bake in middle of oven until whites are just set, about 15 minutes.
- Serve eggs in ramekins with bacon and toast.
