Easy Baked Eggs in Ricotta Parmesan Creamed Spinach Recipe - Beard and Bonnet
Baked eggs nestled in creamy ricotta parmesan spinach make a delightful breakfast treat. Follow this easy recipe and enjoy a comforting, savory breakfast that’s perfect for any morning gathering.
Ingredients
- 5-6 large eggs
- 3 cups baby spinach
- 2 cups heavy cream
- 1 cup ricotta cheese
- 3 cloves garlic, minced
- ¼ cup shallots, finely diced
- ½ teaspoon sea salt
- ¼ teaspoon red chili flakes
- ½ teaspoon herbs de Provence
- ½ teaspoon ground black pepper
- 2 teaspoons freshly squeezed lemon juice
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter
- Toast for serving
- Optional: Smoked salmon
- Optional: Extra red chili flakes
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