Eggs Baked on a Bed of Spinach Topped With Addictive, Garlicky, Brown Butter Breadcrumbs.
In my Sweet Potato Hash post I mentioned that my love for baked eggs started with a specific recipe that includes spinach, cheese and a breadcrumb topping that would taste good sprinkled on anything! Well here it is folks, my favorite breakfast!
You can adjust this recipe to fit your serving size very simply. I will give you basic amounts, that will serve about 4-6 people, but you can always add more or less to customize.
The original recipe calls for Fontina cheese, and out of the 50 times I've made this (exaggeration, I know, but don't tempt me!) I've only used Fontina twice. Fontina is something that I don't normally keep on hand, so I have substituted Parmesan and Romano before and either way, it is sooo good!
Now let me tell you about the bread crumbs... First of all, anything that starts with browned butter has to be good! Then add garlic, parsley, and Panko and watch out! I always make way too much so that I can use them later. I have used it to coat chicken breasts, added some lemon zest to make a remoulade for some smashed potatoes and added them to my meatballs and meatloaf. And it is so easy to make too!
I have to admit something very quickly... I don't really care for runny eggs. I know, I know! Blastphlemy because one of the things I enjoy the most it seeing photos of beautiful runny eggs on top of toast or even a burger (what we like to call EGG PORN). No matter how hard I try I just can't get over it, I have to have the yolks at least somewhat set. This dish works out perfectly no matter how well you like your eggs done. Sometimes I will take Jamie's out of the oven and pop mine back in for a minute or two.
Serve this recipe by itself or atop a piece of crunchy, buttered toast and you will be in heaven.
Baked Eggs on Spinach with Brown Butter BreadcrumbsInspired by How Sweet It Is
10-12 oz fresh baby spinach, rinsed and roughly chopped
8 oz Parmesan, freshly grated (substitute for fontina or another mild cheese, if you choose)
2-3 tbsp heavy cream
salt and pepper
2 tbsp butter
2 cloves of garlic, minced
1/3 cup Panko breadcrumbs
1/4 cup fresh parsley, chopped
loaf crusty bread, toasted and buttered
Preheat the oven to 400 degrees.
Spray a large 9x9 or 9x13 baking dish with cooking spray and layer the spinach evenly on the bottom. Sprinkle with half of the cheese. Carefully place the number of eggs you would like on top of the bed of spinach and cheese. I like to crack each one into a bowl and gently slide it on the spinach. Don't worry if some fall through the cracks! Sprinkle the eggs with salt and pepper, a small drizzle of cream and the remaining cheese. Place them onto the middle rack and cook for 15-20 minutes, depending on how many eggs and just how cooked through you want them. Be careful, because the whites can look more loose than they really are and it can be deceiving.
While the eggs are cooking, melt the butter in a small saucepan over medium heat, whisking constantly. The minute tiny brown bits start forming on the bottom of he pan, take it off the heat and continue to whisk for 30 more seconds. Let the butter sit for 1-2 minutes, add the garlic and whisk. Add breadcrumbs and parsley and stir to combine.
Once eggs are removed from the oven, top with the breadcrumb mixture and serve immediately with toast.