Savory Baked Spinach with Herb-Flecked Boursin and Eggs

1. Preheat the Oven

Preheat your oven to 400°F so it's ready when you need it.

2. Cook the Shallots

In a large 12-inch sauté pan, heat 2 tablespoons of unsalted butter and 2 tablespoons of good olive oil over medium heat. Add 0.5 cup of minced shallots and cook for about 3 to 5 minutes until they are tender.

3. Wilt the Spinach

Add 1.25 pounds of fresh baby spinach to the pan in batches, using metal tongs to wilt each batch before adding more.

4. Prepare the Creamy Spinach Mixture

Once all the spinach is wilted, crumble in 5.2 ounces of Boursin Garlic and Fine Herbs cheese and add 0.33 cup of heavy cream. Stir in a pinch of ground nutmeg, kosher salt, and freshly ground black pepper. Cook for about 3 minutes until the cheese has melted and everything is well combined.

5. Transfer to Baking Dish

Transfer the spinach mixture to a 9 × 9-inch square or 8 × 10-inch oval baking dish, spreading it out evenly.

6. Add Eggs and Cheese

Use the back of a wooden spoon to make four indentations in the spinach mixture. Carefully crack an egg into each indentation, ensuring the yolks remain intact. Sprinkle the eggs with a bit of kosher salt and freshly ground black pepper, then top with 0.33 cup of grated Gruyère cheese and 1 tablespoon of freshly grated Italian Parmesan cheese.

7. Bake and Serve

Place the baking dish in the preheated oven and bake for 12 to 13 minutes if you prefer runny yolks, or 13 to 14 minutes if you like them more set. Serve hot with crusty bread or toast.