Roasted Eggs with Spinach

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Divide the butter and 1 tablespoon of olive oil between two small ramekins or a shallow baking dish, rubbing to coat the bottom and sides evenly.

   Tip: Using individual ramekins makes for a more elegant presentation

2. 2

   Heat a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.

   Tip: Burnt garlic tastes bitter, so watch it closely

3. 3

   Add the fresh spinach in batches, stirring gently until completely wilted, about 3-4 minutes total. Season with salt, pepper, and a pinch of nutmeg.

   Tip: The spinach will reduce significantly as it wilts

4. 4

   Divide the wilted spinach between the prepared ramekins, spreading it into an even layer on the bottom of each dish.

   Tip: Press down gently so the spinach doesn't bubble up around the eggs

5. 5

   Create small wells in the spinach and carefully crack two eggs into each ramekin, keeping the yolks intact. Pour 2 tablespoons of heavy cream around each egg.

   Tip: Cold eggs crack more easily; take them straight from the refrigerator

6. 6

   Sprinkle the grated gruyère cheese evenly over the eggs, then combine the panko breadcrumbs with fresh thyme and scatter over the top.

   Tip: The breadcrumbs add a delightful textural contrast to the creamy dish

7. 7

   Place the ramekins on a baking sheet and roast in the preheated oven for 12-15 minutes, until the egg whites are set but the yolks still jiggle slightly when shaken.

   Tip: Check the eggs after 12 minutes; cooking time varies based on oven and egg size

8. 8

   Remove from the oven and let rest for 2 minutes. Serve warm directly in the ramekins for an impressive presentation.