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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