Gah! These eggs.

Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs I howsweeteats.com

I’m freaking out over these eggs.

Actually, I’m freaking out over eggs and cheese smashed on top of really perfect toast. In general. You know how I get. Weird obsessions and food fads… I’m all over them.

This is the current one. Surprise!

Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs I howsweeteats.com

I did this whole baked egg thing before and while it was good, it definitely was not this good. I think it’s the combination of the breadcrumbs and the cheese? Maybe.

Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs I howsweeteats.com

Wait. The breadcrumbs. We need to discuss these. I’ve been putting them on EVERYTHING. No, seriously. Everything. I first made them around the time I shared that dijon cream salmon, and ever since I’ve been literally throwing them on top of my entire life. We are talking, like, two point five straight months of breadcrumbs. Breakfast, lunch and dinner. Pastas, chicken… heck, even vegetables. If you can’t eat vegetables, just cover them in these brown butter garlic breadcrumbs. Sold!

(almost.)

Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs I howsweeteats.com

Anyway, since it’s the holidays and all, you deserve this breakfast. Or this dinner. Or this brunch. And wait, it IS still considered holiday time right?! I mean this is peak holiday time, if I do say so myself. I want to curl up in front of the tree and watch Love Actually on repeat with a (very) large glass of Baileys. So can someone please explain why five minutes after it becomes December 26th, all of the holiday music goes off the air? Oh, but it’s okay to start playing it in September. And all of the winter clothes are gone and my eyes are now assaulted with swim suits. Whyyyyyyyyy.

Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs I howsweeteats.com

Oh my gosh. I am so old. That’s it. Eat your eggs and play some Christmas music.

Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs I howsweeteats.com

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Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs

Yield: serves about 4-6

Total Time: 45 minutes

Ingredients:

6 ounces fresh spinach
8 ounces fontina cheese, freshly grated
8 large eggs
2-3 table spoons heavy cream or half and half
1/2 teaspoon pepper
1/4 teaspoon coarse sea salt
2 tablespoons unsalted butter
1 garlic clove, minced or pressed
1/3 cup seasoned panko bread crumbs
chopped fresh herbs for topping
1 loaf of ciabatta, toasted and buttered

Directions:

Preheat oven to 400 degrees F. Spray a 9x13 baking dish with nonstick spray.

Take fresh spinach and layer it evenly in the baking dish. Add about 1/2 of the grated cheese, then randomly place the eggs over top. I found it best to crack them in a dish first then gently place them on the spinach. If they fall through the cracks, no big deal! Cover the eggs with the salt and pepper, then drizzle the heavy cream over top and sprinkle on the remaining cheese. Place in the oven and bake for 20-25 minutes, checking the eggs in the last few minutes to see how done they are. If you want the yolks completely cooked through, you may need an additional 5-10 minutes. Keep an eye on them! I ended up broiling my eggs on high (the rack was in the center of the oven) just to bubble the cheese, but beware that this does cook the yolks a bit more.

While the eggs are baking, add butter to a small saucepan over medium heat and whisk constantly while it bubbles. The minute brown bits begin to form on the bottom of the pan, remove from heat and whisk for an additional 30 seconds. (for more step by step photos of browning butter, click here.) Let butter stand for 2 minutes, then add in minced garlic and whisk. Add in panko and stir well to coat and combine.

Once eggs are finished, remove from the oven and cover with breadcrumbs and fresh herbs. Serve immediately with toast and butter!

Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs I howsweeteats.com

I’m just going to eat this forever.

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86 Responses to “Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs.”

  1. #
    51
    sally — December 29, 2012 @ 11:54 am

    Just made a single serving in my mini mini le creuset crock. Absolutely wonderful!

    Reply

  2. #
    52
    Alesha Haley — December 30, 2012 @ 2:24 pm

    Okay. so just made this recipe for brunch! OMG addicted! My husband even wanted seconds (which is a BIG thumbs up) My first time ever browning butter and I have to say UM Im addicted, it adds so much flavor. Definitly a keeper recipe!! Thanks for the great posts!!

    Reply

    • Amel — January 1st, 2013 @ 7:42 pm

      Ditto on the hubby and browning butter.

      Reply

  3. #
    53
    Brenan — December 30, 2012 @ 3:05 pm

    Hi Jessica! I just made these for my family and my boyfriend as part of our belated Christmas brunch. They were a bit skeptical at first (“why did you have to add spinach?”, “bread crumbs and eggs!?”, etc.), but I don’t think they’ve ever raved as much about anything I’ve made before as soon as they took their first bites! They were all blown away! Thank you so much for the fabulous recipe.

    Reply

  4. #
    54
    Dasha — December 31, 2012 @ 1:01 pm

    These look delicious! Can’t wait to make some!

    Reply

  5. #
    55
    Bridget salvia — January 1, 2013 @ 10:50 am

    Oh wow. I made a single serving in a ramekin. No breadcrumbs in my cupboard and I’m too lazy to put real clothes on, so I brushed my toast with the brown butter. TO. DIE. FOR.

    Reply

  6. #
    56
    Amber @ Slim Pickin's Kitchen — January 1, 2013 @ 1:56 pm

    Yum! These look so amazeballs. I, too, don’t understand why Christmas music goes away on the 26th. No way, no ma’am. The tree, music, and decorations stay in my house until Jan 2nd! I love them too much to let them go that quickly! PS. Love Actually is the 2nd best Christmas movie ever…after National Lampoon’s Christmas Vacation, of course :)

    Reply

  7. #
    57
    Amel — January 1, 2013 @ 7:41 pm

    Okay – this dish was fantastic! AND easy! I did make your pumpkin “cookie” pie for lunch (er, dessert) and also a keeper. If anyone’s listening – there should be a reality TV cooking show for website recipe/goddess bloggers. Jessica, you could so totally win!

    Reply

  8. #
    58
    Mary Grover — January 2, 2013 @ 11:36 am

    I am making these eggs this weekend at my Bed and Breakfast!! I will let you know how loud the applause is!!

    Reply

  9. #
    59
    Rebekah — January 4, 2013 @ 8:05 pm

    Made these this morning in place of our usual Saturday morning bacon & eggs….so delicious!!!! Even the man loved them, despite the lack of meat!!! Love the blog btw :D

    Reply

  10. #
    60
    mary (sisters running the kitchen) — January 6, 2013 @ 10:38 pm

    my sister made this for me tonight for dinner. it was absolutely delicious! I absolutely loved the flavor of the fontina cheese in this dish. My favorite part though was the brown butter breadcrumb….an absolute must. I could eat this everyday!

    Reply

  11. #
    61
    samantha — February 21, 2013 @ 5:43 pm

    This looks like a great brunch recipe. I also love the pictures. Makes it look all the more appetizing! For some healthy breakfast ideas check out:
    http://www.idealmagazine.co.uk/the-ultimate-breakfast/

    Reply

  12. #
    62
    Ro — February 26, 2013 @ 3:57 pm

    Oh em gee. I made these as the main part of a Sunday brunch following the recipe exactly. It was [ridiculously] amazing as is and easy to make. I really can’t praise this dish enough, so I’ll stop there.

    Reply

  13. #
    63
    Sarah | Shine Food — March 6, 2013 @ 2:56 pm

    I definitely think it’s the combination of but brown butter breadcrumbs and the cheese! I can totally imagine that taking what would be a perfectly lovely recipe into another stratosphere all together.

    We’re rounding up egg recipes for this month’s Shine Supper Club–this would be a perfect contribution. Hope you’ll join us!

    Reply

  14. #
    64
    Lindsay @ The Live-In Kitchen — March 8, 2013 @ 6:16 pm

    I made this for dinner the other night and it was so, so good! My kids were even eating the spinach and I thought my husband might jump over the table to kiss me. I didn’t have enough fontina so I used gruyere for he rest. Everyone loved it and I’ll definitely be making it again!

    Reply

  15. #
    65
    Jennie B — March 19, 2013 @ 10:42 am

    Just made this, so simple and so delicious! Thanks!

    Reply

  16. #
    66
    Caroline — March 31, 2013 @ 7:36 pm

    I just made this for our Easter Brunch and it was everyone’s favorite dish! Thanks so much! We’ll be making this one over and over again! Those breadcrumbs are insane! :D

    Reply

  17. #
    67
    Nicole — April 8, 2013 @ 7:41 pm

    This looks great! Just featured this in my blogpost here: http://infinitelittlepleasures.blogspot.com/2013/04/springing-for-spinach.html :D

    Reply

  18. #
    68
    Elwood Vanhouten — April 16, 2013 @ 2:51 pm

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    Reply

  19. #
    69
    Charlene Ross — June 18, 2013 @ 8:44 am

    WOW! This looks crazy good. Going to have to have my girlfriends over for brunch so I can try this recipe because sadly my family would never eat this and I’d end up eating the whole thing myself. Wait… maybe that’s not so sad! :)

    Reply

  20. #
    70
    Josh — July 18, 2013 @ 1:59 am

    You stole my recipe !! Ok not really but this dish is my go-to fave on Sunday mornings. Except i use mozzarella and coat the toast with fresh farmers cheese. Sometimes goat cheese from the farms nearby in Marin.

    Reply

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