Contributed By: meags
Rachael Ray recipe
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 2
Nutrition Content: Good Source of Calcium
Meal Type: Breakfast & Brunch
Ingredients
1 10oz Package frozen spinach
2 tbsp EVOO
1 tbsp Butter
1 Small onion, finely chopped
1 Large garlic clove, chopped
4 Fresh thyme sprigs, leaves stripped and chopped
Salt and black pepper
3/4 cup Chicken stock
1/2 cup Heavy cream or half and half
Freshly grated or ground nutmeg
4 Eggs
1/2 cup Shredded or grated Gruyere cheese
Preparation
Preheat oven to 450F.
Place the spinach on a plate and microwave on hight for 6 minutes to defrost. Heat a medium skillet over medium-high heat with the EVOO and the butter. Once the butter melts, add the onions, garlic, thyme, salt, and pepper and cook, stirring frequently, for 4 to 5 minutes.
While the onions are cooking, place the defrosted spinach in a clean kitchen towel and squeeze out the excess liquid. Add the spinach to the onions, break it up with a spoon, then add the chicken stock, heavy cream, and a little nutmeg. Bring it up to a simmer and cook until it's creamy and thick, a couple of minutes. Transfer the spinach mixture to a small baking dish; Rachael uses her 8x11 oval dish. With the back of a spoon, create four divots in the spinach. Crack one egg at a time into a shallow cup or ramekin, then gently slide an egg into each divot in the spinach. Season the eggs with a little salt and pepper, sprinkle with the Gruyere cheese, and bake 10 minutes for runny yolks (15 minutes for firmer eggs).
Serve alongside Bacon and Tomato Salad with Garlic Croutons.
Cook's Notes
Nutrition Information
Calories: 740
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Total Fat: 62 g
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Saturated Fat: 28 g
;
Polyunsaturated Fat: 4.5 g
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Carbohydrates: 15 g
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Protein: 28 g
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Vitamin A: 6290 IU
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Vitamin C: 13 mg
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Calcium: 535 mg
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Sodium: 600 mg
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Iron: 4 mg
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Fiber: 3 g