Shirred Eggs With Spinach
1/4 cup blanched spinach, squeezed and roughly chopped, divided
2 tablespoons heavy cream, divided
2 tablespoons shredded Gruyère cheese, divided
salt and black pepper
micro chives for garnish (optional)
2 pieces of whole grain toast (optional)
Preheat oven to 425°F. Lightly oil two (4-inch) ramekins and set aside.
Place some spinach ion the bottom of each ramekin. Next crack an egg onto the spinach being careful not to break the yoke. Top each egg with 1 tablespoon of cream. Sprinkle with cheese. Season with salt and pepper.
Place in the oven and bake for 8 to 10 minutes (8 for a more runny yolk, 10 for a firmer yolk). Remove from the oven and serve immediately topped with micro chives and buttered toast.