SERVES 6
For the eggs to cook properly, it is imperative to add them to the hot, filling-lined ramekins quickly. Prepare by cracking eggs into separate bowls or teacups while the filled ramekins are heating. Use 6-ounce ramekins with 3¼-inch diameters, measured from the inner lip. We developed this recipe using a glass baking dish; if using a metal baking pan, reduce the oven temperature to 425 degrees. This recipe can be doubled and baked in two 13 by 9-inch dishes. If doubling, increase the baking times in steps 3 and 4 by 1 minute.
2 |
tablespoons unsalted butter |
1 |
large shallot, minced |
1 |
tablespoon all-purpose flour |
¾ |
cup half-and-half |
10 |
ounces frozen spinach, thawed and squeezed dry |
2 |
ounces Parmesan cheese, grated (1 cup) |
Salt and pepper |
|
⅛ |
teaspoon dry mustard |
⅛ |
teaspoon ground nutmeg |
Pinch cayenne pepper |
|
Vegetable oil spray |
|
6 |
large eggs |
1. Adjust oven rack to middle position and heat oven to 500 degrees.
2. Melt butter in medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in half-and-half; bring mixture to boil, whisking constantly. Simmer, whisking frequently, until thickened, 2 to 3 minutes. Remove pan from heat and stir in spinach, Parmesan, ¾ teaspoon salt, ½ teaspoon pepper, mustard, nutmeg, and cayenne.
3. Lightly spray six 6-ounce ramekins with oil spray. Evenly divide spinach filling among ramekins. Using back of spoon, push filling 1 inch up sides of ramekins, making shallow indentation in center of filling large enough to hold egg. Place filled ramekins in 13 by 9-inch glass baking dish. Bake ramekins until filling just starts to brown, about 7 minutes, rotating dish halfway through baking.
4. While filling is heating, crack eggs (taking care not to break yolks) into individual cups or bowls. Remove baking dish with ramekins from oven and place on wire rack. Gently pour eggs from cups into hot ramekins, centering yolk in filling. Lightly spray surface of each egg with oil spray and sprinkle each with pinch of salt. Return baking dish to oven and bake until whites are just opaque but still tremble, 6 to 8 minutes, rotating dish halfway through baking.
5. Remove dish from oven and, using tongs, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny), about 10 minutes. Serve immediately.
TO MAKE AHEAD: Follow recipe through step 3, skipping step of baking lined ramekins. Wrap ramekins with plastic wrap and refrigerate for up to 3 days. To serve, heat lined ramekins, directly from refrigerator, for additional 3 to 4 minutes (10 to 11 minutes total) before proceeding with recipe.