Baked Eggs with Spinach and Cheese

Posted by Raissa Nebie on January 25, 2010 | 2 Comments

Freemans is one of my favorite places to grab brunch in New York city. It almost feels like a hidden gem located at the end of a tiny alley. The food is socially conscious sans the pretentiousness and the vibe is very nice… um despite the animal heads hanging on the wall. But maybe you have an affinity for taxidermy. Anyway, what brings me to Freemans for brunch over and over is their skillet egg dish, which I absolutely love. Eggs decadently baked on a bed of spinach with heavy cream, bacon and gruyere, and served with sourdough toast. It’s such a simple yet delicious dish that I felt I should share it with you. Here’s my vegetarian adaptation of the dish, which offers a nice alternative to the oh so predictable omelet for a brunch party.

BAKED EGGS with SPINACH and CHEESE
3 eggs
1 cup frozen chopped spinach (thawed and squeezed of all water)
1 shallot finely diced
1 garlic clove minced
1/4 cup heavy cream
1/3 grated cheese like Emmental, Gruyere or Jarlsberg
1 tbsp butter

Preheat oven to 450°F.

In a skillet, saute the shallot and garlic in butter for 2 to 3 minutes until softened.

Stir in the spinach, then add the cream, salt, pepper, nutmeg and simmer.