Ingredients:

  • 1 tbsp Olive Oil (15ml)
  • 1 clove Garlic, minced (approx. 5g)
  • 5 oz Fresh Spinach, roughly chopped (140g)
  • ½ cup Ricotta Cheese (120g)
  • ¼ cup Parmesan Cheese, grated (30g)
  • ¼ tsp Ground Nutmeg
  • ½ tsp Lemon Zest
  • Salt and freshly ground Black Pepper, to taste
  • 2 Large Eggs
  • 1 tbsp Heavy Cream (optional, 15ml)
  • Fresh Parsley, chopped, for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add spinach and cook until wilted. Drain excess moisture.
  3. In a mixing bowl, combine the sautéed spinach, ricotta, parmesan, nutmeg, lemon zest, salt, and pepper. Mix well.
  4. Divide the spinach mixture evenly between the two ramekins.
  5. Use the back of a spoon to create a small well in the center of the spinach mixture in each ramekin.
  6. Carefully crack one egg into each well.
  7. Drizzle ½ tbsp of heavy cream over each egg (optional).
  8. Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still slightly runny (or cooked to your preference).
  9. Remove from oven and garnish with fresh parsley. Serve immediately.