Baked Green Eggs

Directions

Preheat oven to 350℉ (180℃).

Coat 8 muffin tins with cooking spray or grease with butter.

In a medium skillet over medium heat, heat the olive oil and the butter and sauté the shallots for 3 to 5 minutes.

Add the spinach and stir until wilted (if use fresh spinach) or until steaming.

Add in the cream, season to taste with salt and pepper and a little bit of grated nutmeg.

Cook the spinach, stirring frequently, until most of the liquid has evaporated, about 5 to 6 minutes.

Taste and season with more salt and pepper if needed.

Add a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays intact.

Sprinkle a bit of salt and pepper on the tops of the eggs.

Bake until set and cooked through, about 15 minutes.

Let the baked eggs cool in the muffin cups for a few minutes.

Remove from the muffin cups and serve warm.