Ina Garten Creamed Spinach & Eggs

Ina Garten creamed spinach & eggs is an easy breakfast idea she borrowed from Wolfgang Puck's steakhouse sides at Cut. Boursin cheese replaces the cream sauce, so the spinach turns rich and garlicky with almost no work. Four eggs bake right on top for a one-dish brunch.

Crack each egg into a small bowl first, then slide it onto the spinach. Dropping them straight from the shell risks a broken yolk, and the runny center is the whole reason this dish works.

Source: Modern Comfort Food (2020)

Ina Garten Creamed Spinach and Eggs

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

475

kcal

Baby spinach wilted with shallots, folded into Boursin and cream, then baked with eggs nestled on top until the whites set and the yolks stay runny. Gruyère and Parmesan melt into a golden, bubbly crust.

Ingredients

• 2 tablespoons unsalted butter
  

• 2 tablespoons good olive oil
  

• 1/2 cup minced shallots (2 shallots)
  

• 1 1/4 pounds fresh baby spinach, washed and spun dry
  

• 1 (5.2-ounce) package Boursin Garlic and Fine Herbs cheese
  

• 1/3 cup heavy cream
  

• Pinch of ground nutmeg
  

• Kosher salt and freshly ground black pepper
  

• 4 extra-large eggs
  

• 1/3 cup grated Gruyère cheese (1 ounce)
  

• 1 tablespoon freshly grated Italian Parmesan cheese

Directions

• Preheat: Preheat the oven to 400 degrees.
• Cook the shallots and spinach: Heat the butter and olive oil in a large (12-inch) sauté pan over medium heat. Add the shallots and cook for 3 to 5 minutes, until tender. Add the spinach in large handfuls, tossing with metal tongs to wilt each batch before adding another.
• Make the cream sauce: After all of the spinach has been added and completely wilted, crumble the Boursin into the spinach and add the cream, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 3 minutes, stirring often, until the cheese and cream form a sauce.
• Assemble the baking dish: Transfer the spinach mixture to a 9 x 9-inch square or 8 x 10-inch oval baking dish. With the back of a wooden spoon, make four indentations in the spinach. Place an egg in each indentation (see note). Sprinkle the eggs with salt and pepper.
• Add cheese and bake: Sprinkle the spinach and eggs with the Gruyère and Parmesan. Bake for 12 to 13 minutes for runny yolks or 13 to 14 minutes for yolks that are just cooked. Serve hot from the baking dish.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 12-inch locking tongs, Pyrex 9x13 glass baking dish, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen spinach instead of fresh?

Frozen spinach releases too much water and will make the dish soggy. Stick with fresh baby spinach. It looks like a mountain in the pan, but it wilts down to almost nothing in a couple of minutes.

How do I store leftovers?

This dish is best eaten right away, because the egg yolks will keep cooking as it sits. If you have leftovers, cover and refrigerate for up to one day. Reheat gently in a 300-degree oven, but expect the yolks to be fully set.

Can I make this ahead of time?

You can make the creamed spinach base up to a day ahead and refrigerate it. When you are ready to serve, bring it to room temperature, make the indentations, add the eggs, and bake. The eggs need to go in fresh.

What can I use instead of Boursin cheese?

Goat cheese with garlic and herbs works well as a substitute. You could also use cream cheese mixed with a clove of minced garlic and a tablespoon of chopped fresh herbs like thyme and chives.

Do I need to crack the eggs into a bowl first?

Cracking each egg into a small bowl before sliding it onto the spinach gives you much more control. If a yolk breaks in the bowl, you can set that egg aside and try another. Dropping eggs straight from the shell makes it too easy to puncture the yolk on the edge.