Ina Garten Creamed Spinach & Eggs

Ina Garten’s Creamed Spinach & Eggs is made with spinach, Boursin cheese, Gruyère cheese, Parmesan cheese, heavy cream, shallots, eggs, butter, olive oil, and a pinch of nutmeg. This delicious creamed spinach and eggs recipe creates a hearty breakfast or brunch dish that takes about 30 minutes to prepare and can serve up to 4 people.

This Creamed Spinach & Eggs Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• ½ cup minced shallots (2 shallots)
• 1¼ pounds fresh baby spinach, washed and spun dry
• 1 (5.2-ounce) package Boursin Garlic and Fine Herbs cheese
• ⅓ cup heavy cream
• Pinch of ground nutmeg
• Kosher salt and freshly ground black pepper
• 4 extra-large eggs
• ⅓ cup grated Gruyère cheese (1 ounce)
• 1 tablespoon freshly grated Italian Parmesan cheese

How To Make Creamed Spinach & Eggs?

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Sauté the shallots: Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large (12-inch) sauté pan over medium heat. Add ½ cup of minced shallots and cook for 3 to 5 minutes, until softened.
3. Add the spinach: Gradually add 1¼ pounds (570g) of fresh baby spinach in batches, tossing each batch until wilted before adding more.
4. Make the sauce: Crumble in 1 package (5.2 oz / 150g) of Boursin cheese, then add ⅓ cup (80ml) heavy cream (double cream), a pinch of ground nutmeg, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Cook for about 3 minutes, stirring frequently, until the cheese and cream form a smooth sauce.
5. Prepare the baking dish and eggs: Transfer the spinach mixture to a 9 x 9-inch (23 x 23 cm) square or 8 x 10-inch (20 x 25 cm) oval baking dish. Make four indentations in the spinach using the back of a wooden spoon, then crack 4 extra-large eggs into the indentations. Season the eggs with a little salt and pepper.
6. Add cheese and bake: Sprinkle the eggs and spinach with ⅓ cup (30g) grated Gruyère cheese and 1 tablespoon (8g) freshly grated Parmesan cheese. Bake for 12 to 13 minutes if you like runny yolks, or 13 to 14 minutes if you prefer firmer yolks.
7. Serve: Serve the dish hot straight from the baking dish.

Recipe Tips:

• Use fresh spinach : Fresh spinach gives the best flavor. Frozen spinach can make your dish watery, so it’s better to avoid it.
• Watch the eggs carefully : To get runny yolks, bake for 12 minutes. For firmer yolks, bake for 13-14 minutes, but don’t let them overcook.
• Drain the spinach well : After wilting, press out any extra water from the spinach to stop your dish from being too watery.
• Preheat your oven fully : Make sure your oven is properly heated before putting the dish in for even cooking.
• Taste and adjust seasoning : Before adding the eggs, taste the spinach mix. Adjust the salt, pepper, or nutmeg to your liking.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Creamed Spinach & Eggs cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Reheat: Preheat the oven to 300°F (150°C). Place the leftover Creamed Spinach & Eggs in an oven-safe dish, cover with foil, and heat for about 10-15 minutes until warmed through. Be careful not to overcook the eggs.

Nutrition Facts

Serving Size: 1 of 4 servings

• Calories: 455
• Total Fat: 39.5g
• Saturated Fat: 19.8g
• Cholesterol: 267mg
• Sodium: 443mg
• Potassium: 545mg
• Total Carbohydrate: 9.5g
• Dietary Fiber: 3.25g
• Sugars: 1.5g
• Protein: 13g

Try More Ina Garten Recipe:

• Ina Garten Croissants With Smoked Salmon
• Ina Garten Vanilla Coffee Shakerato
• Ina Garten Easy Eggs In Purgatory