Baked Eggs Florentine

This dish is super affordable, so pretty, and soooo yummy! (and took me less than 30 min to make, so nice on a busy day!) I nicknamed it "green eggs and ham" to add excitement and interest for my toddler.

- 1 10 oz box frozen spinach
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion, finely chopped
- 1 large garlic clove, chopped
- 4 fresh thyme sprigs, leaves stripped and finely chopped (I used dried thyme)
- salt and pepper
- 3/4 cup chicken stock
- 1/2 cup heavy cream or half-and-half
- ground nutmeg
- 1/2 cup shredded or grated gruyere cheese

Preheat the oven to 450.

Place the spinach on a plate and microwave on high for 6 minutes to defrost. Heat a medium skillet over med-high heat with the olive oil and butter. Once the butter melts, add the onions, garlic, thyme, salt, and pepper and cook, stirring frequently, for 4-5 minutes.

While the onions are cooking, place the defrosted spinach in a clean kitchen towel and squeeze out the excess liquid. Add the spinach to the onions, break it up with a spoon, then add the chicken stock, heavy cream, and a little nutmeg. Bring it up to a simmer and cook until its creamy and thick, a couple of minutes. Transfer the spinach mixture to a baking dish (my 9x9 was perfect). With the back of a spoon, create 4 divots in the spinach. Crack one egg at a time into a shallow cup or ramekin, then gently slide an egg into each divot in the spinach. Season the eggs with a little salt and pepper, sprinkle with the cheese and bake for 10 minutes for runny yolks and about 15 minutes for a really firm egg.Thank you Rachael Ray for another wonderful recipe! (Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds)