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March 2008 Issue
Baked Eggs with Spinach and Cream
by Ronda L. Halpin
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Okay, I know I'm usually the one touting healthy food choices that don't sacrifice flavor. But sometimes, I just want something a little sinful and a lot comforting. And when that desire strikes, it's likely to be either breakfast or dessert. Now, the dessert thing you can probably handle on your own with the plethora of decadent options before you. However, breakfast holds something a little special for me. So this month, I'm sharing my secret passion with you. Baked eggs nestled into a wonderful combination of hot spinach and cream.

In addition to being absolutely delightful, this is a dish that is actually easy to make and only requires a few ingredients. While the dish bakes, I usually prepare some fresh fruit and English muffins to have alongside and brew a fresh pot of coffee. Then, I sit back with my newspaper and enjoy the aromatic masterpiece going on around me until it's time to dip my bread into the sauce and nibble at my eggs. And for just a little while, I think spring can take its time coming as long as I can have lazy mornings like that!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Baked Eggs with Spinach and Cream

  • 12 ounces fresh spinach, washed, dried, stems removed
  • 1 cup cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 large eggs
  • Seasoned salt of your choice
Preheat the oven to 375F. Prepare the spinach. Bring the cream, salt and pepper to a boil in a large non-stick skillet. Add the spinach and allow to cook, stirring a bit, for 2-3 minutes. (You want the spinach to retain the bright green color.) Place the spinach in a shallow baking dish. (Glass or ceramic works best.) Continue cooking the cream until it becomes very thick, then carefully add to the baking dish.

With a spoon create four shallow depressions in the spinach, then carefully break an egg into each of the depressions. Bake for 25-30 minutes or until the whites are cooked. Top with a little seasoned salt and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 45 minutes

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