Baked Eggs Spinach Parmesan (Printable)

Creamy baked eggs with wilted spinach and golden Parmesan topping. A comforting vegetarian dish ready in under 30 minutes.

# What You'll Need:

→ Vegetables

01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy & Eggs

04 - 4 large eggs
05 - 1.75 oz Parmesan cheese, finely grated
06 - 1/4 cup heavy cream or milk

→ Pantry

07 - 2 tbsp olive oil
08 - Salt and black pepper to taste
09 - Pinch of ground nutmeg (optional)

# How to Make It:

01 - Preheat oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Stir in garlic and cook 30 seconds more.
03 - Add spinach, season with salt, pepper, and nutmeg, and cook until wilted, about 2 minutes.
04 - Remove from heat and transfer the spinach mixture to 4 lightly greased ramekins or a single baking dish, spreading evenly.
05 - Make a small well in the center of each ramekin. Crack an egg into each well.
06 - Drizzle each serving with about 1 tbsp heavy cream and sprinkle generously with grated Parmesan.
07 - Bake for 12–15 minutes, or until the egg whites are just set and yolks are still slightly runny (or to preferred doneness).
08 - Let cool for 2 minutes before serving.

# Expert Tips:

01 -
  • The golden Parmesan crust creates this incredible salty crunch that contrasts beautifully with the creamy egg yolks
  • You can assemble everything in under 10 minutes, then let the oven do all the work while you sip coffee
  • It looks impressive enough for brunch guests but feels cozy enough for a solo Tuesday night dinner
02 -
  • Don't skip the step of squeezing excess moisture from the spinach before adding it to your dishes—too much liquid will make the eggs watery
  • The eggs continue cooking after you remove them from the oven, so pull them out when whites look slightly underdone
03 -
  • Set out your eggs 15 minutes before cooking—room temperature eggs cook more evenly and predictably
  • Use the back of a spoon to create deeper wells than you think you need, the eggs spread while baking

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