Baked Eggs With Spinach And Cream Recipe

About this recipe

A comforting keto-friendly dinner featuring baked eggs nestled in creamy spinach and savory country ham. Perfect for those seeking a low-carb, high-protein meal solution.

Ingredients

• 200G All Things Butter Unsalted Butter
• 100 G Jumbo Garlic 100g
• 395G D'Aucy Chopped Spinach
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. Preheat the oven to 350°F and position the rack in the middle.
2. In a small saucepan over medium-low heat, bring 1/2 cup plant-based double cream to a simmer. Remove from heat and let steep, uncovered, for about 10 minutes.
3. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add 1 tablespoon minced garlic and cook, stirring, until softened, about 2 minutes. Season lightly with salt and pepper, and cook for 1 minute.
4. Add 10 cups chopped spinach to the skillet along with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, turning with tongs, until the spinach is wilted. Transfer the spinach to a colander and press to remove excess liquid, then coarsely chop.
5. Divide the chopped spinach evenly among 4 small oven-safe dishes. Spoon 1 tablespoon of the cream mixture into each dish.
6. Spoon 1 teaspoon of the remaining cream over the spinach in each dish. Cut 1 tablespoon butter into 8 small pieces and dot each dish with 2 pieces of butter.
7. Place the dishes in a shallow baking pan and bake for 15 to 20 minutes, rotating the pan halfway through. Remove from the oven and serve immediately.