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Recipe

Baked Eggs with Spiced Creamed Spinach

Scott Phillips

Servings: 4

Eggs and spinach are often paired together for baked eggs, but here, the spinach is flavored with fresh ginger and garam masala (a spice mix available at most supermarkets) for an Indian-inspired dish.

Ingredients

  • Kosher salt
  • 20 oz. fresh spinach, preferably Savoy, trimmed
  • 1 Tbs. unsalted butter
  • 1/4 cup finely chopped yellow onion
  • 1 Tbs. finely chopped fresh ginger
  • 1/2 to 1 jalapeño, seeded and finely chopped (use more if you like heat)
  • 1 cup heavy cream
  • 1/2 tsp. garam masala
  • Freshly ground black pepper
  • 4 large eggs
  • 1/2 cup plain yogurt
  • 2 Tbs. chopped fresh cilantro
  • Grilled naan or toast, for serving (optional)

Nutritional Information

      Calories (kcal) : 350
      Fat Calories (kcal): 280
      Fat (g): 31
      Saturated Fat (g): 18
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 265
      Sodium (mg): 580
      Carbohydrates (g): 9
      Fiber (g): 3
      Sugar (g): 4
      Protein (g): 13

Preparation

  • Bring a large pot of salted water to a boil. Add about half of the spinach, pushing it into the water with tongs. As it starts to wilt, add the remaining spinach, pushing it into the water. Cook until wilted, about 1 minute. Drain in a colander and rinse with cold water to cool. Squeeze out the excess water with your hands. Transfer the spinach to a cutting board and chop.
  • Position a rack in the center of the oven and heat to 400°F.
  • Heat the butter in a 10-inch skillet over medium heat. Add the onion, ginger, and jalapeño, and cook, stirring occasionally, until tender but not browned, about 1 minute. Add the cream, garam masala, and 1/2 tsp. salt, and bring to a boil. Add the spinach, tossing to coat. Remove from the heat, and season to taste with salt and pepper.
  • Divide the spinach mixture among four shallow 8-oz. ramekins or similar baking dishes. Make a slight depression in the center of the mixture and crack one egg into each. Season lightly with salt and pepper. Put the ramekins on a rimmed baking sheet, and bake until the whites are opaque and the yolks are almost set, 18 to 20 minutes.
  • Meanwhile, in a small bowl, mix the yogurt and cilantro, and season with salt and pepper. Top the eggs with the yogurt, and serve with grilled naan or toast, if you like.

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