Baked Eggs in Ricotta Parmesan Creamed Spinach Delight

Baked Eggs in Ricotta Parmesan Creamed Spinach brings comfort and elegance to your brunch table.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: Italian

Calories: 380

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Creamed Spinach

4 large Eggs Essential for protein and structure; use large eggs for best results.
10 ounces Baby Spinach Adds nutrition and a vibrant green hue; substitute with kale for a stronger flavor.
3 cloves Garlic, minced Enhances flavor depth; can replace with garlic powder in a pinch.
0.25 cup Shallots, finely diced Introduces sweetness and aroma; yellow onion can be used as a substitute.
1 tablespoon Butter For sautéing vegetables; olive oil can be a healthier alternative.
0.5 teaspoon Sea Salt Enhances flavors; adjust to taste based on dietary needs.
0.25 teaspoon Red Chili Flakes Adds a hint of heat; omit for a milder dish.
0.5 teaspoon Herbs de Provence Provides a blend of flavors; Italian seasoning can be used as an alternative.
0.5 teaspoon Ground Black Pepper For seasoning; adjust to preference.

For the Creamy Sauce

2 cups Heavy Cream Creates a rich, creamy sauce; substitute with half-and-half for a lighter version.
1 cup Ricotta Cheese Adds creaminess and texture; cottage cheese can be used as a substitute, though texture will differ.
0.25 cup Parmesan Cheese For flavor and richness; Pecorino Romano can replace it for a saltier flavor.
2 teaspoons Fresh Squeezed Lemon Juice Brightens the dish; vinegar can be used if no lemon is available.

To Serve

4 slices Toast To serve alongside; use any bread of choice; gluten-free bread is a good option.

Equipment

10-inch oven-safe pan

Method

Cooking Instructions

Preheat your oven to 350°F (180°C).
Mince the garlic and finely dice the shallots. Set aside the baby spinach.
In a medium 10-inch oven-safe pan, melt 1 tablespoon of butter over medium heat. Once melted, add mince garlic and sauté for about 30 seconds.
Stir in the diced shallots, herbs de Provence, and red chili flakes. Sauté for about 3 minutes until shallots are translucent and soft.
Add the baby spinach to the pan, stirring it into the mix. Cook for about 2 minutes until spinach has wilted.
Pour in the heavy cream and season with sea salt and ground black pepper. Let it simmer on medium heat for around 5 minutes to thicken.
Stir in the ricotta and grated Parmesan cheese, followed by the fresh lemon juice. Cook for an additional 2 minutes.
Carefully crack the eggs on top of the mixture, evenly space them, and bake for 8 to 10 minutes until egg whites are set and yolks remain runny.
Remove from oven, let sit for a minute before serving. Pair with toast.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 12gCholesterol: 250mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1800IUVitamin C: 25mgCalcium: 400mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently to maintain creamy texture.

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