This is a delicious breakfast/brunch dish of baked eggs with fresh spinach. It also happens to be very easy to prepare., another plus in the morning or whenever you may be preparing your first meal of the day.
1 slice of bread torn into rough crumbs
3 T. oil (I used sunflower oil)
1 t. thyme (2 t. fresh thyme if available)
2-3 cloves garlic
5-6 oz. baby spinach or large spinach torn into pieces (remove tough stems)
4 large eggs
1/2 cup heavy cream
1 t. tarragon (! T. fresh tarragon if available)
pinch of freshly grated nutmeg if available
salt and pepper
Set oven to 375 F
Brown the bread crumbs in 1 T. of the oil for about 10 minutes. Add salt and pepper and thyme.
Heat the remaining oil and sauté the garlic and shallot for a couple of minutes. Add the spinach and stir until wilted..
Put the spinach in the bottom of a gratin dish. Make four dips in the spinach for the eggs. Place an egg in each hollow. Pour the cream around the eggs. Top with the tarragon, salt and pepper; and nutmeg if using.
Bake for 15 minutes, check on the eggs after 12 minutes to see if they are cooked. The whites should not be runny but the yolks should be. Remove from oven. Top with the bread crumbs. Serve right away.
Adapted from the view from great island