French Baked Eggs (Shirred Eggs)
A fancy, creamy, yolky breakfast can come together in only 15 minutes with these French baked eggs, baked over a bed of garlic spinach, cheese and cream.
Ingredients
- 1 cup fresh baby spinach torn
- ⅓ cup baby Bella mushrooms diced
- 2 cloves garlic minced
- ⅓ cup cherry tomatoes quartered
- ½ cup shredded cheese gruyere, provolone, Swiss, or preferred cheese
- 4 large eggs
- 4-6 tbsp heavy cream or half and half
- salt to taste
- chopped herbs (parsley or green onions) for garnish
- toast for serving
Instructions
- Preheat the oven to 375°
- In a sauté pan lightly coated with oil over medium heat, cook the spinach and mushrooms until the spinach is wilted, about 2-3 minutes. Add in the garlic and continue to sauté for 1-2 more minutes. Lightly season with salt and set aside.
- Spray 4 ramekins with cooking spray (or brush with softened butter).
- To the bottom of each ramekin, add an equal amount of the spinach mushroom mix. Top with an equal amount of cherry tomatoes.
- Sprinkle about 2 tbsp of shredded cheese into each ramekin.
- Make a small well in the center of the ingredients in each ramekin and carefully crack one egg into each.
- Pour in 1-2 tbsp of cream or half and half into each ramekin and place on a baking sheet.
- Bake 12-14 minutes or until the whites are set and the yolks are still jiggly to the touch.
- Finish each ramekin with a pinch of salt and pepper, and herbs (optional) to taste. Serve immediately with toasted bread.