12 minutes
A comforting and delicious baked dish featuring creamy spinach with Boursin cheese and eggs, topped with Gruyère and Parmesan.
tablespoons
tablespoons
Shallots, minced
cups
Baby Spinach, washed and spun dry
0 lb
Boursin Garlic And Fine Herbs Cheese
0 oz
cups
Ground Nutmeg
pinches
to taste
to taste
each
Gruyère Cheese, grated
0 oz
Italian Parmesan Cheese, freshly grated
tablespoons
1. Preheat Oven and Cook Shallots
Preheat your oven to 400 degrees. Melt the unsalted butter with the olive oil over medium heat, then add the minced shallots. Cook them for about 3 to 5 minutes until tender and fragrant.
2. Wilt Spinach
Add the baby spinach to the pan and use metal tongs to toss and wilt the spinach until it reduces in volume.
3. Add Boursin and Cream
Stir in the Boursin cheese, heavy cream, pinch of ground nutmeg, kosher salt, and freshly ground black pepper. Cook for about 3 minutes as the Boursin melts and coats the spinach.
4. Prepare Baking Dish
Transfer the creamy spinach into a baking dish. Make four indentations in the spinach to nest the eggs. Crack an egg into each indentation and sprinkle the Gruyère and Parmesan cheese on top.
5. Bake and Serve
Bake in the preheated oven for 12 to 14 minutes, depending on desired doneness of eggs. Serve hot from the baking dish.
Use the freshest spinach you can find. Baby spinach is often preferred for its tenderness and mild flavor, but if you're using mature spinach, make sure to remove any tough stems. Fresh eggs are also crucial for achieving the best texture.
Ensure your eggs have a soft, gooey center, which contrasts delightfully with the creamy spinach. Poaching or baking are great techniques. If baking, make small wells in the spinach mixture for the eggs to nestle in, and cover the dish for even cooking until the whites are set but yolks remain runny.
Start with a roux (equal parts fat and flour) to thicken the dish. Use butter as your fat for a rich flavor, and cook the flour until it's just slightly golden to eliminate any raw taste. Gradually add warm milk or cream to avoid lumps and whisk continuously.
Timing is key to prevent the dish from overcooking. Serve immediately once the eggs reach your desired doneness. Pairing with crusty bread or toast provides textural contrast and makes the most of the creamy sauce.
Don't be shy with seasoning. Nutmeg is a classic addition to a creamy spinach dish and pairs beautifully with dairy and spinach. A bit of garlic sautéed in butter before you add the spinach also adds depth. A splash of lemon juice or zest can brighten the flavors.
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