Eggachelse Recipe

Whisk eggs

Crack the 6 large eggs into a large bowl. Add 1 cup whole milk, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk until mixture is smooth and slightly frothy (about 30–45 seconds). Set aside.

Preheat

Preheat the oven to 350°F (175°C). Place a 9x13-inch baking dish or similarly sized ovenproof skillet on the counter and lightly butter the bottom and sides with 2 tbs unsalted butter.

Sauté aromatics

Heat a medium skillet over medium heat. Add a small pat (about 1 tbs) of butter or a quick spray of oil if needed. Add the finely diced 1/2 small yellow onion and sauté until translucent and slightly golden, about 4–5 minutes.

Cook spinach & tomatoes

Add the chopped 2 cups baby spinach to the skillet and cook just until wilted, about 1–2 minutes. Stir in the 1 cup halved cherry tomatoes and cook 1 more minute to warm through. Remove from heat and allow the mixture to cool for 1–2 minutes.

Combine with eggs

Stir the sautéed vegetables and 2 tbs thinly sliced fresh chives into the whisked egg mixture so everything is evenly distributed.

Layer cheese

Scatter half of the 1 cup grated sharp cheddar across the bottom of the buttered baking dish. Drop small pieces of the 2 oz softened cream cheese evenly over the cheddar layer. Spoon the egg, vegetable and chive mixture over the cheeses so it fills the dish evenly. Sprinkle the remaining grated cheddar evenly over the top.

Bake

Place the baking dish in the preheated 350°F (175°C) oven. Bake until the custard is set but still slightly jiggly in the center, about 30–35 minutes. Begin checking at 25 minutes; a thin knife inserted in the center should come out mostly clean with a few moist crumbs.

Rest & garnish

Remove the dish from the oven and let it rest for 8–10 minutes to finish setting. Sprinkle 1/2 tsp smoked paprika across the top and garnish with the extra 1 tbs sliced chives. Cut into 6 even portions and serve warm.