Ingredients:

  • 1 lb fresh baby spinach
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1/8 tsp ground nutmeg
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/2 cup Gruyère cheese, freshly shredded
  • 4 slices thick-cut bacon, cooked until crispy and crumbled
  • 1 tbsp fresh chives, finely chopped for garnish

Instructions:

  1. Preheat your oven to 350°F (180°C). In a large skillet, melt the butter over medium heat until it foams.
  2. Add the minced garlic and sauté for 30 seconds until fragrant. Add the spinach in batches and sauté until fully wilted, about 3-4 minutes.
  3. Tilt the skillet and press the spinach with a spatula to squeeze out and discard excess liquid. Season the spinach with sea salt, black pepper, and ground nutmeg.
  4. Divide the sautéed spinach equally among four 6-8 oz ceramic ramekins. Sprinkle the crumbled bacon over the spinach if using.
  5. Create a small nest in the center of the greens using the back of a spoon. Carefully crack one room-temperature egg into each nest.
  6. Drizzle 2 tablespoons of heavy cream over each egg and top with a generous layer of shredded Gruyère cheese.
  7. Place ramekins on a baking sheet and bake for 10 minutes, or until the whites are just set and the cheese is bubbly and golden. Garnish with fresh chives and serve immediately.