Indulgent Baked Eggs in Ricotta Parmesan Creamed Spinach

Elevate your breakfast or brunch game with our indulgent Baked Eggs in Ricotta Parmesan Creamed Spinach recipe. Picture this: perfectly cooked eggs nestled in a creamy, cheesy spinach blend infused with garlic, shallots, and a hint of spice. This dish is a symphony of flavors and textures, guaranteed to impress your taste buds and leave you craving more. Whether you’re treating yourself to a leisurely weekend brunch or looking to impress guests, this recipe is sure to be a hit.

In our household, weekend mornings are synonymous with lazy brunches and hearty, indulgent dishes. One particular morning, I decided to surprise my family with a twist on the classic baked eggs dish. As the aroma of garlic and herbs filled the kitchen, my loved ones gathered eagerly around the table, drawn by the promise of a delicious meal. As they took their first bites of the creamy spinach and gooey eggs, their faces lit up with delight, and I knew I had created something truly special. Since then, this recipe has become a staple in our brunch repertoire, a dish we return to time and time again to savor its comforting flavors and nourishing goodness.

Why This Indulgent Baked Eggs Recipe Shines:

Creamy Spinach Perfection: Dive into a luscious blend of baby spinach cooked to perfection with garlic, shallots, and a medley of herbs, all enveloped in a velvety cream sauce.
Cheesy Goodness: Indulge your taste buds with the rich flavors of ricotta and Parmesan cheese, adding a luxurious creaminess and depth of flavor to the dish.
Egg-cellent Protein: Enjoy perfectly baked eggs nestled within the creamy spinach mixture, creating a satisfying and protein-packed breakfast or brunch option.
Quick and Easy Preparation: With simple ingredients and straightforward steps, this recipe comes together effortlessly, making it ideal for busy mornings or leisurely weekend brunches.
Customizable Extras: Elevate your dish with optional add-ons like smoked salmon or extra red chili flakes, allowing you to tailor the recipe to your taste preferences and culinary adventures.

Ingredients:

5 – 6 eggs
3 cups baby spinach
3 cloves of garlic, minced
¼ cup shallots, finely diced
1 tablespoon butter
½ teaspoon sea salt
¼ teaspoon red chili flakes
½ teaspoon herbs de Provence
½ teaspoon ground black pepper
2 cups heavy cream
1 cup ricotta cheese
¼ cup Parmesan cheese
2 teaspoons fresh squeezed lemon juice
Toast to serve. Optional: smoked salmon and extra red chili flakes for added flavor.

Directions:

Preheat the oven to 350 degrees Fahrenheit.
Begin by mincing the garlic, dicing the shallot, and preparing the baby spinach. Ensure all ingredients are ready before starting the cooking process.
Heat a 10-inch oven-safe pan over medium heat, and melt the butter. Once melted, add the minced garlic to the pan and sauté for 30 seconds.
Stir in the diced shallots, herbs de Provence, red chili flakes, and black pepper. Cook for 3 minutes until the shallots are softened and fragrant.
Add the baby spinach to the pan and toss together to wilt, approximately 2 minutes.
Pour in the heavy cream and season with sea salt and black pepper. Bring the cream to a simmer and let it cook for 5 minutes until it reduces and thickens slightly.
Stir in the ricotta cheese, Parmesan cheese, and fresh lemon juice. Allow the cheeses to melt into the creamed spinach mixture for 2 minutes.
Carefully crack the eggs into the pan, spacing them evenly apart. Transfer the pan to the preheated oven and bake for 8 – 10 minutes, or until the egg whites have set but the yolks are still slightly runny.
Once baked, remove the pan from the oven and serve the baked eggs in ricotta Parmesan creamed spinach immediately, accompanied by toast for dipping. For an extra touch of flavor, top with smoked salmon and additional red chili flakes if desired.

Notes:

For a vegetarian version, omit the optional smoked salmon.
Ensure the oven-safe pan used for baking the eggs is large enough to accommodate the eggs without overcrowding.
Feel free to adjust the seasoning and spice level according to personal preference.
Leftovers can be refrigerated and reheated gently in the oven or microwave, though the eggs may cook further upon reheating.