Baked Green Eggs

• 1 tablespoon olive oil
• 1/2 tablespoon butter, unsalted
• 2 large shallots minced
• 10 ounces spinach, frozen defrosted and drained, 1 package
• 13 cup cream heavy, or up to 1/2 cup
• 1 x salt and black pepper to taste
• 1 x nutmeg freshly grated, to taste, optional
• 8 large eggs

1. Preheat oven to 350F (180C).
2. Coat 8 muffin tins with cooking spray or grease with butter.
3. In a medium skillet over medium heat, heat the olive oil and the butter and saute the shallots for 3 to 5 minutes.
4. Add the spinach and stir until wilted (if use fresh spinach) or until steaming.
5. Add in the cream, season to taste with salt and pepper and a little bit of grated nutmeg.
6. Cook the spinach, stirring frequently, until most of the liquid has evaporated, about 5 to 6 minutes.
7. Taste and season with more salt and pepper if needed.
8. Add a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays intact.
9. Sprinkle a bit of salt and pepper on the tops of the eggs.
10. Bake until set and cooked through, about 15 minutes.
11. Let the baked eggs cool in the muffin cups for a few minutes.
12. Remove from the muffin cups and serve warm.

olive oil, butter, shallots, spinach, cream heavy, salt, nutmeg, eggs

Taken from recipeland.com/recipe/v/baked-green-eggs--51954 (may not work)