4 tbsp cooked chopped spinach, that’s been squeezed to extract excess liquid
2 eggs
½ tomato
2 tbsp heavy cream
2 tbsp grated parmesan
½ tsp oregano
¼ tsp grated nutmeg
Salt and freshly ground black pepper to taste
Recipe Method:
Heat oven to broil.
Grease two 8-oz. gratin dishes with butter. To each dish, add 2 tbsp.
spinach. Using your fingers, make 2 wells in each pile of spinach and crack 2 eggs in each well.
Cut tomato into 4 wedges and nestle 2 wedges on opposite sides of each dish. Pour 1 tbsp.
heavy cream into each dish. Sprinkle each dish with 1 tbsp. parmesan, ¼ tsp. oregano, 1/8 tsp. nutmeg, and salt and pepper to taste.
Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolks are still slightly soft, about 5 minutes.
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