Description

Baked eggs can be yummy and delicious when served the French way, with cream, spinach and herbs. Don't just serve them for breakfast either. They're great for lunch and dinner, too!

Ingredients

• 1 slice bread, torn into rough breadcrumbs
• 3 T. olive oil, divided
• 2 t. fresh thyme leaves
• 2 cloves garlic, minced
• 1 large shallot
• 5 oz. baby spinach
• 4 large eggs
• 1/2 c. heavy cream
• 1 T. fresh chopped tarragon
• pinch of freshly grated nutmeg
• salt, to taste
• freshly ground black pepper, to taste

Steps

1. Preheat oven to 375 degrees.
2. Add 1 T. oil to a skillet; stir-fry breadcrumbs for about 10 minutes until browned and crispy. Season with salt and pepper and thyme; set aside.
3. Heat remaining oil in the skillet; saute garlic and shallot for several minutes, stirring constantly. Add spinach; stir until wilted; season with a pinch of salt.