Sometimes I feel I'm on a one woman crusade to get people to eat more vegetables. Not because they're good for you, but because they're good, period. They're not your mother's (or at least my mother's) frozen mixed vegetables with those gawdawful carrot jello cubes.
This makes an elegant breakfast or a rich side dish or a light entree.
1 9 oz bag baby spinach
1 tbsp butter
3 tbsp heavy cream
2 tbsp grated parmigiano-reggiano cheese
4 eggs
salt and pepper
Preheat oven to 350F. Grease two individual gratin dishes, or other small, shallow baking dishes.
Heat a wide saute pan over medium heat, then melt the butter in it. Add all the spinach at once, turning it regularly with tongs, until it's almost wilted. Add the 3 tbsp of heavy cream, turn off the heat, and turn the spinach until it's completely wilted.
Divide the spinach mixture into the two gratin dishes. Make two small dents/hollows in the spinach. Sprinkle each dish with 1 tbsp cheese. Break one egg into each hollow (two eggs per dish). Bake eggs until whites are just set but yolks are just runny.
Salt and pepper to taste and serve.
Recipe is easily halved.
