Baked Eggs in Ricotta Parmesan Creamed Spinach
Eggs, I kinda have a crush on you. It’s no secret. I’m a fan. Big time.
So…here’s the scoop on DtheP and eggs. A few years ago, we were going through a kind of ‘food revolution’ in our house (thanks, Jamie Oliver). Basically, we really starting to learn about the food industry and what all of these things like free range, organic, non-gmo and all that jazz meant. Growing up, I wasn’t exposed to any of these things, and when I started down that path of awareness, it was a slippery slope with no hope of coming back (thank goodness). We had a super difficult time deciding best practices for meat consumption, with an almost overwhelming amount of info on the net….so for a time, it was fresh vegetables (trying to be as seasonal as possible) and eggs from our local farmer, Norm. We were comfortable knowing exactly what was in our food, and where it came from. And feel in love with eggs in the process.
We’ve been really fortunate to develop wonderful relationships with so many respectful and compassionate meat & fish providers over the past few years, and have definitely been able to branch out from those humble (albeit delicious) beginnings. But it was eggs that first had my heart. And Cheesecake.
This is a super simple, slightly indulgent, and perfect for Sunday brunch recipe. And it has spinach in it. Popeye would approve, right.
Baked Eggs in Parmesan Ricotta Creamed Spinach
Serves 4 – 6
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. And if you’re feeling saucy, add some smoked salmon and extra red chili flakes. Heaven.
Preheat oven to 350 degrees.
First, mince the garlic, dice the shallot, get your spinach ready. This comes together quickly, and as always, get yer prep ready before that pan goes on the stove.
Heat a 10-inch oven safe pan over medium heat, and melt 1 tablespoon butter. When the butter has almost melted, add the garlic to the pan and saute for 30 seconds. Stir in the shallots, herbs de Provence, chili flakes, and toss to combine. Cook for 3 minutes. Add the spinach and toss together to wilt (about 2 minutes). Pour in the cream, and season with salt and pepper. Bring the cream to a simmer and let it bubble away for 5 minutes. It will reduce and thicken.
Stir in the ricotta, parmesan, lemon juice, and allow to hang out & melt together (2 minutes).
Carefully crack in 5 – 6 eggs, and transfer to the preheated oven for 8 – 10 minutes, or until the whites of the eggs have set.