After the success of last night’s dinner, I had a sneaking suspicion that you can add heavy cream to any leafy vegetable, bake it with an abundance of cheese and it will be delicious. To confirm my suspicion, I went to Google and found absolute proof in the most delicious looking recipe on the how sweet it is website. The problem with that recipe is that I couldn’t follow it directly. It sound perfectly delicious covered in browned butter breadcrumbs and served with toast, but shit. I’m on a diet. (I know that’s hard to believe but yes heavy cream and cheese are approved items on my diet–sugar and simple carbohydrates are NOT). So I tweaked the recipe a bit and made the most wonderful dinner of spinach, cream, cheese and eggs. Heaven!
- 6 oz. fresh baby spinach
- 8 oz. cheese, freshly grated
- 2 large eggs
- 1 c. heavy cream or half and half
- 1/2 tsp. pepper
- coarse sea salt, to taste
- Preheat oven to 400 degrees F. Layer fresh spinach evenly in the bottom of an 8×8-inch glass baking dish. Add about 1/2 of the grated cheese, the cream and season with salt and pepper. Bake for about 15 minutes.
- Remove the dish from the oven and crack the eggs and then gently place them on the spinach. Sprinkle on the remaining cheese. Place in the oven and bake for another 15 or so minutes, checking the eggs in the last few minutes to see how done they are. I cooked my dish for about 40 or 45 minutes total and my yolks were completely cooked through – I was hoping for a runnier egg.
- Serve immediately with toast and butter (if you’re eating that sort of thing).
So seriously? This was the easiest recipe ever to make. Way easier than the kale because I didn’t need to tear up any leaves or remove any stems. You can probably put this dish together in under three minutes if you are using pre-grated cheese. Yesterday the kale took me at least twenty minutes to prepare, if not longer. If you’re pressed for time or super lazy (like me) – or both! – you will love making this dish.