A delightful twist on baked eggs, combining creamy textures with savory flavors for a perfect breakfast or brunch.
Preheat your oven to 325°F (165°C).
Ensure the oven is fully preheated for even cooking.
Butter two ramekins generously.
Use unsalted butter for a neutral flavor.
Place a layer of fresh spinach at the bottom of each ramekin.
Wilt the spinach slightly beforehand for a softer texture.
Crack two eggs into each ramekin, keeping the yolks intact.
Crack the eggs into a separate bowl first to avoid shell fragments.
Sprinkle grated parmesan cheese, salt, and pepper over the eggs.
Adjust the seasoning to your taste preference.
Pour heavy cream evenly over the contents of each ramekin.
Use cold cream for a richer texture.
Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the eggs are cooked to your liking.
Check the eggs periodically to prevent overcooking.
Serve the baked eggs hot, garnished with additional cheese or herbs if desired.
Pair with toasted bread or a side salad for a complete meal.
