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Baked Eggs with Spinach

Sunday breakfast without pancakes. It’s a good way to blow through a ton of spinach and still feel like you’ve enjoyed the experience.

Original recipe adjusted slightly.



  • 1 medium onion, finely chopped (1/2 cup)
  • 4 slices prosciutto cut into small pieces
  • 2 tablespoons unsalted butter
  • 1 ½ to 3 lbs. spinach coarse stems discarded and leaves coarsely chopped
  • 1/3 cup heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 large eggs
  • Special equipment: 4 (8-ounce) buttered ramekins


  1. Preheat oven to 400°F
  2. Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes.
  3. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes.
  4. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes.
  5. Add cream, prosciutto, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  6. Arrange buttered ramekins in a shallow baking pan and divide spinach among them.
  7. Make an indentation in center of each and carefully crack an egg into each indentation.
  8. Bake in middle of oven until whites are just set, about 15 to 20 minutes.
  9. Serve eggs in ramekins with rye toast or English muffins.
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