Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs.
Gah! These eggs.
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!
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.
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!
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.
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
- 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
- Preheat oven to 400 degrees F. Spray a 9×13 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!
I’m just going to eat this forever.