A delicious and creamy baked spinach dish with herbed Boursin cheese and perfectly cooked eggs, perfect for a savory breakfast or brunch.
29 minutes
A delicious and creamy baked spinach dish with herbed Boursin cheese and perfectly cooked eggs, perfect for a savory breakfast or brunch.
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
teaspoons
teaspoons
each
Gruyère Cheese, grated
cups
Italian Parmesan Cheese
tablespoons
1. Preheat Oven
Preheat your oven to 400 degrees.
2. Sauté Shallots
Take a large (12-inch) sauté pan and place it over medium heat. Add 2 tablespoons of unsalted butter and 2 tablespoons of good olive oil to the pan. Once the butter has melted and the oil is shimmering, add ½ cup of minced shallots. Sauté the shallots for about 3 to 5 minutes until they are tender and fragrant.
3. Wilt Spinach
Add 1.25 pounds of fresh baby spinach to the pan in large handfuls, using a pair of metal tongs to toss it gently. Allow each batch to wilt before adding the next, ensuring that the spinach cooks evenly. This process should take just a few minutes.
4. Add Boursin and Cream
Once the spinach has wilted, crumble a 5.2-ounce package of Boursin Garlic and Fine Herbs cheese into the pan. Pour in ⅓ cup of heavy cream and add a pinch of ground nutmeg. Season the mixture with 1 teaspoon of kosher salt and ½ teaspoon of freshly ground black pepper. Stir everything together and let it cook for about 3 minutes until the Boursin and cream form a smooth, creamy sauce.
5. Transfer to Baking Dish
Transfer the spinach and cheese mixture to a 9 × 9-inch square or an 8 × 10-inch oval baking dish, spreading it out evenly.
6. Add Eggs and Cheese
Using the back of a wooden spoon, make four indentations in the mixture. Carefully crack an extra-large egg into each indentation, ensuring the yolks remain intact. Sprinkle a little salt and freshly ground black pepper over the eggs. Then, evenly distribute ⅓ cup of grated Gruyère cheese and 1 tablespoon of freshly grated Italian Parmesan cheese over the top.
7. Bake
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 your yolks more set. The baking will help the eggs to set and the cheese to melt into a golden, bubbly topping.
8. Serve
Serve this savory baked spinach hot, paired with crusty bread or toast for a delightful meal. Enjoy!
. Swap spinach for kale. . Use feta cheese instead of Boursin. . Add olives and sun-dried tomatoes. . Season with oregano and a squeeze of lemon juice.
. Use Swiss chard in place of spinach. . Choose pepper jack cheese for a spicy kick. . Mix in black beans and corn. . Season with cumin, chili powder, and top with avocado slices post-baking.
. Replace spinach with bok choy. . Use silken tofu instead of creamy cheese, seasoned with soy sauce, and sesame oil. . Add ginger and garlic to the aromatics. . Garnish with sesame seeds and green onions after baking.
. Maintain spinach as the green. . Use ricotta mixed with Parmesan as the cheese element. . Include Italian herbs like basil and thyme. . Serve with a side of marinara sauce for dipping.
Sauté mushrooms, shallots, or sun-dried tomatoes with the spinach for an additional layer of flavor.
Use fresh, preferably baby spinach, ensuring it is thoroughly washed and dried to avoid a soggy dish.
Bake until egg whites are set but yolks are still runny, monitoring closely after 15 minutes due to varying oven temperatures.
Sauté spinach with garlic, shallots, or onions and add a pinch of nutmeg to enhance flavor.
Let Boursin cheese come to room temperature and mix in freshly chopped herbs to complement the cheese's flavor profile.
Season eggs with salt and freshly cracked black pepper to enhance their flavor in the dish.
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