Ingredients

The following ingredients have 2 Servings
  • 1 slice bread (torn into rough crumbs)
  • 3 Tbsp olive oil
  • 2 tsp fresh thyme leaves
  • 2 cloves garlic
  • 1 large shallot
  • 5 ounce tub of baby spinach
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 Tbsp fresh chopped tarragon
  • pinch of freshly grated nutmeg
  • salt and black pepper

Instruction

  • Set oven to 375F
  • Add a tablespoon of oil to a skillet and stir fry the bread crumbs for about 10 minutes until they are browned and crispy. Hit them with a little salt and pepper, and add the thyme. Set aside.
  • Heat the remaining oil in the skillet and saute the garlic and shallot for a couple of minutes, stirring constantly. Add the spinach and stir until it wilts. Season with a pinch of salt.
  • Put the spinach in the bottom of a gratin dish. Make four little indents for the eggs, and space them evenly around the dish.
  • Crack an egg into each indent. Pour the cream around the eggs, and top with the tarragon. Sprinkle with salt and fresh cracked black pepper. Finish with a dusting of fresh nutmeg.
  • Bake for 15 minutes, or until the whites are just set but the yolks are runny. Top with the breadcrumbs and more fresh herbs, if you like. Serve immediately.