CREAMED SPINACH BAKED EGGS
Two things that always stay in my fridge and freezer areare frozen eggs and spinach. I hadn’t eaten the creamy spinach for a while, so when I decided to cook some one day, I threw some eggs on top and baked it all to make a delicious breakfast delight. Why would I not? Also, I had some feta, too and tossed it onto the top to add a little flavor. The feta transformed these Creamed Spinach Baked eggs into “this is pretty good” to ” Yassssss girl.”
BAKING TIME MAY VARY
The time to bake eggs can vary, so consider the recommended 15 minutes and a pinch of salt. You’ll need to monitor the eggs carefully, beginning at 12 minutes, and remove them when they’re at the right stage of being cooked. I broiled my eggs for a few minutes to ensure that the eggs were browning, and I fried my yolks.
Normally, I would have let the yolks runny. However, it was delicious when they were cooked to perfection. If you’re interested in browning with the broiler, I will cut 5 minutes off the baking time before changing between bake and broil (middle rack) and, once more, observe the dish.
INGREDIENTS
Two tablespoons butter ($0.27)
Two cloves of garlic, chopped ($0.16)
2 Tbsp all-purpose flour ($0.02)
1.5 cups of whole milk ($0.57)
1/4 tsp salt ($0.02)
1/8 tsp ground nutmeg ($0.02)
Freshly cracked pepper ($0.03)
1 cup grated Parmesan($0.41)
3/4 lb of frozen fresh spinach chopped* ($1.27)
Four large eggs ($1.08)
2 oz feta ($1.12)
INSTRUCTIONS
The oven should be preheated to about 400oF. Add the garlic and butter to a pan and cook at medium-low heat for around 1 minute. Mix the flour with the butter, then continue cooking and stirring for about two minutes. The butter and flour will make a paste that will begin to bubble and foam when it cooks.
Mix the milk into the flour and butter mixture until there aren’t any lumps. Add salt, nutmeg, and freshly cracked black pepper (about ten cranks from the pepper mill).
Let the milk boil and whisk it frequently,; at this point, it will begin to thicken into the consistency of gravy. Stir with chopped Parmesan until it melts. Add the chopped spinach that has been frozen (no need to let it thaw) and stir and cook until it reaches a temperature of (about five minutes). Check the spinach’s creaminess and add salt, if necessary.
Use a large spoon to to make four wells from the spinach that has been creamed. Crack an egg into each. It’s OK if the yolks flow out from the holes. The crumbled cheese should be sprinkled on the entire pan.
Bake the eggs and spinach for around 15 minutes in an oven preheated to 400oF or until the eggs are set. Serve the spinach creamed with eggs in a bowl, and serve on its own or with toast for a dip.
