Name: Baked Eggs with Spinach
Yield: Makes 4 servings
Ingredients: 1/2 medium onion, finely chopped (1/4 cup); 2 tablespoons unsalted butter; 1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped; 1/3 cup heavy cream; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 4 large eggs; Special equipment: 4 (8-ounce) ramekins; Accompaniments: bacon and buttered toast

Baked Eggs with SpinachRomulo Yanes

Cooks' note:

The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area. As an alternative, use pasteurized eggs (sold in cartons) or bake eggs until yolks are fully set.

Recipe notes

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