INGREDIENTS
1 tbsp. unsalted butter4 tbsp. cooked chopped spinach, squeezed to extract excess liquid
4 eggs
½ tomato
2 tbsp. heavy cream
2 tbsp. grated parmesan
½ tsp. chopped fresh thyme
¼ tsp. grated nutmeg
Kosher salt and freshly ground black pepper
INSTRUCTIONS
1. Heat oven to broil and place a rack 10" from the heating element. Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp. spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs into each dish.
2. Cut tomato into wedges and nestle 4 wedges on opposite sides of each dish. Pour 1 tbsp. heavy cream into each dish.
3. Sprinkle each dish with 1 tbsp. parmesan, 1⁄4 tsp. thyme, 1⁄8 tsp. nutmeg, and salt and pepper to taste. Transfer to oven rack and broil until the cheese is golden brown, and the eggs are set. (depending on how you wanna your eggs, you might wanna adjust the cooking time) 10mins.
4. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.
4. Use tongs and a kitchen towel to transfer dishes to 2 serving plates lined with paper napkins to prevent the dishes from slipping.
SERVES 2
That looks delicious. We'll have to try it this weekend. :-) Thanks for sharing!
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