Baked Eggs with Spinach

Ingredients

• 500 g fresh spinach leaves
• 2 shallots
• 2 Garlic cloves
• 1 tbsp butter (15 g)
• Salt
• nutmeg
• 150 g crème fraîche
• 100 g heavy cream
• 3 egg yolks
• Pepper
• 8 eggs (small)

Instructions

1. 1.

   Clean the spinach, remove stems and wash thoroughly. Place the leaves in a colander over a pot of boiling water, cover, and let them wilt.

2. 2.

   Peel and finely dice the shallots and garlic. Melt butter in a pot. Sauté the shallots and garlic for 4 minutes over medium heat. Add the spinach and cook while stirring for another 2 minutes. Season with salt and freshly grated nutmeg, remove from heat and cool for 5 minutes.

3. 3.

   Meanwhile whisk together crème fraîche, cream, and egg yolks; season with salt and pepper. Divide the spinach into four baking dishes and pour the yolk mixture over it. Bake in a preheated oven at 180 °C (160 °C fan) for 15 minutes.

4. 4.

   Crack the eggs one by one and slide them onto the spinach. Cook in the oven until the whites are set but the yolks remain slightly runny, about 5–10 minutes. Sprinkle with pepper and serve.