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spinach parmesan eggs with toast & tomatoes

Four eggs (cooked to your liking) in a bath of flavorful cream sauce and spinach, served with buttery toast and cherry tomatoes.
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Total Time 15 minutes
Servings: 2 people
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 3 tbsp butter divided + more for toast
  • 3 cups spinach washed and roughly chopped
  • 3/4 cup heavy cream
  • 1 ½ cup parmesan shaved or finely grated
  • 1 tsp Italian seasoning
  • ½ tsp ground black pepper
  • ¼ tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp cayenne
  • 4 eggs
  • cherry tomatoes halved

Method
 

  1. Toast baguette slices. Arrange the rounds in a single layer on a baking sheet and broil until browned and toasted. Don’t walk away—there’s only a few seconds between toasted and burnt. (This step is optional—as you’ll see in the pictures, I don’t always toast the bread if I’m too hungry or lazy. But Ihighly recommend it.)
  2. Melt 1 tbsp butter in a skillet over medium-high heat, then add spinach and cook for a minute or two, stirring, until JUST wilted. Remove and set aside.
  3. Add cream, parmesan, Italian seasoning, pepper, salt, nutmeg, and cayenne to the skillet. Whisk until the cheese has melted in. Bring to a mild bubble and let sit for about two minutes, or until the mixture has thickened a little bit. Stir in the spinach.
  4. Crack in all four eggs, then cover and cook for two minutes. Turn off the heat and cook for another two minutes, or until the eggs are done to your liking. Serve immediately with generously buttered baguette toasts and cherry tomatoes.

Notes

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