Baked Eggs With Creamed Spinach

• 6 cups Fresh Baby Spinach
• 2 Tablespoons Unsalted Butter
• 1/4 cups Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1/2 cups Heavy Cream
• 1 Tablespoon Whole Grain Mustard
• Salt And Black Pepper
• 8 Room Temperature Eggs
• 1/2 cups Mozzarella Cheese, Grated
• 1/4 cups Parmesan Cheese, Grated
• Fresh Thyme, For Garnish
• Homemade Croutons Or Bread Crumbs, For Garnish

1. Preheat oven to 400u0b0F. Grease 4 large ramekins (or small cast iron skillets) with nonstick spray and place them on a large baking sheet. Set aside.
2. In a large nonstick skillet over medium heat, add 1/4 cup of water. Add spinach and cook for about 2 minutes, tossing frequently, until wilted. Transfer to a strainer and press out any remaining liquid. Set aside.
3. To the same skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add spinach, heavy cream, mustard, and a generous amount of salt and black pepper. Cook for about 5 minutes until warmed through and thick. Remove from heat.
4. Divide spinach evenly among the prepared ramekins. Break 2 eggs into each ramekin and sprinkle with mozzarella and Parmesan cheese. Bake for about 8 minutes for runny eggs, or longer until the eggs are cooked to your liking. Remove from heat and garnish with fresh thyme and bread crumbs. Enjoy!

spinach, butter, ubc, garlic, heavy cream, grain mustard, salt, eggs, mozzarella cheese, ubc, fresh thyme, croutons

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/baked-eggs-with-creamed-spinach/ (may not work)