You are here: Home » Recipes » Skillet-Baked Eggs with Spinach Skillet-Baked Eggs with Spinach Recipe by Our Cookbook Collection Yield 4 servings Eggs are cooked in the oven in a bed of savory spinach in this recipe perfect for brunch of dinner. High Cotton Food Styling & Photography PrintEmail “As a professional cook, I have a wall of cookware: copper from France; enamel-coated French or Dutch ovens; high-tech, stainless-steel sauté pans; thin pots for boiling pasta. And even with all of my expensive professional cookware, the pan I reach for the most is, without hesitation, my grandmother’s cast-iron skillet.”—Virginia Willis Ingredients 2 tablespoons unsalted butter1 -- onion, preferably Vidalia, finely chopped6 ounces mixed mushrooms (such as cremini, chanterelle, morel, shiitake and white button), thinly slic1 -- garlic clove, very finely chopped1/3 cup heavy cream1/8 teaspoon freshly grated nutmeg1 -- (12-ounce) bag frozen leaf spinach, thawed and squeezed dry1/4 teaspoon coarse salt -- Freshly ground black pepper4 -- eggs2 tablespoons finely grated Parmigiano Reggiano cheese (1/2 ounce) Instructions Preheat oven to 450F. Heat butter in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Increase heat to medium-high, add mushrooms and cook, stirring occasionally, until softened and any liquid is released, about 4 minutes. Add garlic and cook 45 to 60 seconds. Add cream, nutmeg and spinach. Season with salt and pepper and bring to a simmer. Remove pan from heat. Using the back of a spoon, make four nests in spinach mixture in the skillet. Break an egg into each indentation. Season eggs with salt and pepper and sprinkle with cheese. Place in oven and bake until whites are set and yolks are still runny (about 8 minutes). Serve immediately. Brilliant Presentation: To make Oeufs en Cocotte, simply divide the spinach and cream mixture among four small ramekins. Top each with an egg, then sprinkle with cheese. Bake until whites are set and yolks are still runny, about 8 minutes. Recipe reprinted with permission from Virginia Willis' Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company (Ten Speed Press, 2011).