Baked Creamed Eggs Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Butter four 8-ounce ramekins (or a shallow 9x9-inch baking dish) evenly with 1 tablespoon of the unsalted butter.

Wilt the spinach and combine with prosciutto

In a medium skillet over medium heat, melt remaining 1 tablespoon butter. Add the chopped spinach and cook, stirring, until just wilted, about 1–2 minutes. Season with a pinch of salt and remove from heat. Stir in the torn prosciutto, mixing to distribute evenly.

Make the creamed base (béchamel-style)

In a small saucepan over medium heat, melt 1 tablespoon butter. Sprinkle in the flour and whisk constantly for 30–45 seconds to cook the flour. Gradually whisk in the heavy cream and milk until smooth. Bring to a gentle simmer, stirring, until thickened enough to coat the back of a spoon, about 2–3 minutes. Remove from heat and stir in 3/4 cup of the grated gruyère until melted and smooth. Season with 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch of nutmeg if using.

Assemble ramekins

Divide the wilted spinach and prosciutto mixture evenly among the prepared ramekins (or spread in the baking dish). Pour the warm creamed gruyère sauce over the spinach/prosciutto, dividing evenly. Using the back of a spoon, make a shallow well in the center of each ramekin. Crack two eggs into each well (for ramekins) or crack all 8 eggs evenly spaced if using a single baking dish. Sprinkle the remaining 1/4 cup gruyère over the exposed egg whites and sauce. Season each egg lightly with the remaining black pepper.

Bake

Place ramekins on a baking sheet and transfer to the preheated oven. Bake until the egg whites are set but yolks remain soft (or to your desired doneness), about 12–15 minutes for slightly runny yolks. If using a larger baking dish, check at 15–18 minutes.

Finish

Remove from the oven and let rest for 2–3 minutes. Garnish with snipped chives and an extra crack of black pepper. Serve hot from the ramekins.

Toast baguette

While the eggs bake (or in a toaster/oven beforehand), brush baguette slices lightly with olive oil and toast in a 375°F (190°C) oven or a skillet until golden and crisp, about 6–8 minutes in the oven or 2–3 minutes per side in a skillet.

Dress salad

In a bowl, toss the petit salad greens with 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, and a pinch of salt and pepper. Toss just before serving so leaves remain fresh.

Plate and serve

Place a warm ramekin of baked creamed eggs on each plate with a handful of dressed salad and 3–4 toasted baguette slices. Use the toast to scoop and mop up the creamy eggs and sauce. Serve immediately.