serves 6
2 tablespoons unsalted butter
1 shallot, minced
1 tablespoon all-purpose flour
3/4 cup half-and-half
10 ounces frozen spinach, thawed and squeezed dry
2 ounces Parmesan cheese, grated (1 cup)
Salt and pepper
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
Pinch cayenne pepper
Vegetable oil spray
6 large eggs
Adjust oven rack to middle position and heat oven to 500 degrees.
Melt butter in medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in half-and-half; bring mixture to boil, whisking constantly. Simmer, whisking frequently, until thickened, 2 to 3 minutes. Remove pan from heat and stir in spinach, Parmesan, 3/4 teaspoon salt, 1/2 teaspoon pepper, mustard, nutmeg, and cayenne.
Lightly spray six 6-ounce ramekins with oil spray. Evenly divide spinach filling among ramekins. Using back of spoon, push filling 1 inch up sides of ramekins. Place filled ramekins in 13 by 9-inch glass baking dish. Bake until filling just starts to brown, about 7 minutes.
Remove baking dish with ramekins from oven and place on wire rack. Quickly crack eggs into hot ramekins, centering yolk in filling. Lightly spray surface of each egg with oil spray. Return baking dish to oven and bake until whites are almost solid, but still jiggle a little (carryover heat will cook whites through), 8-10 minutes.
Remove dish from oven and, using oven mitts, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny), about 10 minutes. Serve immediately.
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