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+ servings

Baked Eggs with Spinach, Prosciutto and Goat Cheese

Course Main Dish
Servings 2 people


  • 1/2 teaspoon butter
  • 4 cups Fresh Spinach firmly packed
  • 2 teaspoons garlic cloves minced (about 2 medium sized cloves)
  • 2 teaspoons Olive Oil
  • 2 tablespoons Heavy Cream
  • Salt & Fresh Ground Pepper
  • 1/2 ounce Prosciutto chopped
  • 1 ounce Goat Cheese crumbled
  • Salt & Fresh Ground Pepper to taste
  • 2 Egg


  • Preheat the oven to 375 degrees. Lightly grease two small gratin dishes with 1/2 teaspoon butter. In a medium size sauté pan, heat olive oil. Sauté garlic for one minute. Add the spinach and cover for a minute or two, or until partially wilted.
  • Remove from heat and add the 2 tablespoons cream and the prosciutto. Season with salt and fresh ground pepper.
  • Divide the spinach mixture between two small gratin dishes, leaving a well in the center for the egg. Crack an egg into the center of each dish. Season the egg with salt and fresh ground pepper. Surround the eggs with the crumbled goat cheese.
  • Place in oven. Cook for 12 minutes for a soft yolk, 14 minutes for a medium yolk and about 16 minutes for a firm yolk.


Cooking time is only a recommendation. Gently touch the yolk to feel for your desired doneness.