Name: Spinach and Artichoke Baked Eggs
Prep time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. olive oil; 1 small onion, chopped; 1 10-ounce package frozen chopped spinach, thawed and squeezed dry; 1 12-ounce jar marinated artichoke hearts, drained and chopped; 2 garlic cloves, finely chopped; 1 tsp. teaspoon kosher salt; 3/4 tsp. black pepper; 2 c. whole milk; 2 oz. cream cheese, cut into pieces; 2 tbsp. grated parmesan cheese; 1 1/2 c. shredded mozzarella cheese; Hot sauce, to taste; 8 large eggs, at room temperature; Crusty bread, for serving

Step 1Preheat the oven to 425˚. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Add the spinach and cook, breaking it up with a wooden spoon, until heated through, about 1 minute. Add the artichokes, garlic and ½ teaspoon each salt and pepper. Cook, stirring, until the garlic is softened, about 2 more minutes.

Step 2Reduce the heat to medium-low, add the milk and cream cheese and cook, stirring, until smooth. Remove from the heat and stir in the parmesan and 1 cup mozzarella. Season with ¼ teaspoon salt and a few shakes of hot sauce.

Step 3One at a time, crack each egg into a small bowl or measuring cup, make a well in the spinach mixture and pour in the egg. Once all the eggs have been added, sprinkle the whole skillet with the remaining ¼ teaspoon each salt and pepper. Top with the remaining ½ cup mozzarella.

Step 4Transfer the skillet to the oven and bake until the egg whites are just set, 10 to 13 minutes. (They can have a slight jiggle but should be opaque.) Let stand for 5 minutes, then serve with bread.

Ingredients

Directions

Eggs