Baked Eggs in Ricotta Parmesan Creamed Spinach

Baked Eggs in Ricotta Parmesan Creamed Spinach: A Cozy, Elegant Breakfast

If you’re looking for a comforting breakfast or brunch that’s also rich in flavor, this Baked Eggs in Ricotta Parmesan Creamed Spinach is the perfect choice. With a creamy spinach base, a hint of garlic, and the delicate touch of herbs de Provence, it’s a dish that’s both hearty and refined. Topped with eggs and baked until just set, this dish is as beautiful as it is delicious. Serve it with crusty toast for dipping, and enjoy the blend of flavors in every bite!

Recipe: Baked Eggs in Ricotta Parmesan Creamed Spinach

Ingredients

• 5–6 large eggs
• 3 cups baby spinach
• 3 cloves 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 grated Parmesan cheese
• 2 teaspoons freshly squeezed lemon juice
• Toast for serving
• Optional: Smoked salmon and extra red chili flakes for garnish

Instructions

Step 1: Prep the Oven and Ingredients

1. Preheat your oven to 350°F (175°C).
2. Mince the garlic, dice the shallots, and set aside the baby spinach for quick assembly.

Step 2: Sauté the Aromatics

1. In a 10-inch oven-safe skillet, melt the butter over medium heat.
2. Add the garlic and sauté for about 30 seconds until fragrant.
3. Stir in the shallots, herbs de Provence, and red chili flakes. Cook for about 3 minutes until the shallots are soft and translucent.

Step 3: Wilt the Spinach and Add Cream

1. Add the baby spinach to the skillet, tossing it gently until it’s wilted, about 2 minutes.
2. Pour in the heavy cream, seasoning with salt and black pepper. Bring the mixture to a gentle simmer and let it bubble and thicken for about 5 minutes.

Step 4: Add Cheese and Lemon

1. Stir in the ricotta cheese, grated Parmesan, and lemon juice, mixing until the cheeses melt into the cream. Allow this to cook for another 2 minutes until creamy and well combined.

Step 5: Add Eggs and Bake

1. Carefully crack the eggs over the spinach mixture, spacing them evenly across the skillet.
2. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny.

Step 6: Serve

1. Serve immediately with toasted bread for dipping.
2. Optionally, garnish with smoked salmon and an extra sprinkle of red chili flakes for a bit of heat and added flavor.

Tips and Serving Suggestions

• For a Richer Flavor: Add a sprinkle of extra Parmesan over the eggs before baking for a cheesy topping.
• Serving Ideas: This dish pairs beautifully with crusty toast, sourdough, or a side of roasted tomatoes.
• Adjust the Heat: For a milder dish, omit the red chili flakes, or add extra for more spice.

Recipe Summary

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 3-4 servings
• Calories: 280 kcal per serving

This Baked Eggs in Ricotta Parmesan Creamed Spinach is the ultimate cozy breakfast, combining the richness of cream, the freshness of spinach, and the comforting taste of baked eggs. With hints of lemon, garlic, and herbs, it’s a flavorful way to start the day or elevate a weekend brunch. Enjoy each bite with toast, and treat yourself to a restaurant-quality breakfast at home!

Baked Eggs in Ricotta Parmesan Creamed Spinach

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 3-4 1x

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Description

These Creamy Spinach and Baked Eggs combine the richness of heavy cream, savory cheeses, and tender spinach with perfectly baked eggs. A hint of garlic, shallots, and herbs de Provence adds depth and warmth, while a touch of lemon brightens the flavors for a sophisticated, indulgent dish. Each bite balances creamy textures with the vibrant taste of fresh spinach and melted cheeses.

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Ingredients

Scale 1x2x3x

5–6 large eggs
3 cups baby spinach
3 cloves 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 grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice
Toast for serving
Optional: Smoked salmon and extra red chili flakes

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Instructions

Preheat your oven to 350°F (175°C).
Prepare ingredients by mincing garlic, dicing shallots, and setting aside the spinach for quick assembly.
Heat a 10-inch oven-safe pan over medium heat and melt the butter. When almost melted, add garlic and sauté for 30 seconds. Stir in shallots, herbs de Provence, and chili flakes, tossing to combine. Cook for about 3 minutes.
Add spinach, tossing to wilt, about 2 minutes. Pour in heavy cream and season with salt and black pepper. Bring to a simmer, allowing the cream to bubble and thicken for 5 minutes.
Stir in ricotta, Parmesan, and lemon juice, letting the cheeses melt together for about 2 minutes.
Carefully crack the eggs into the pan, then transfer to the preheated oven. Bake for 8-10 minutes or until the egg whites have set.
Serve immediately with toast, adding smoked salmon and extra red chili flakes for added flavor, if desired.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 280