Strabanzer Photography

Jacques Pepin -- From his book  Jacques Pepin - Plain & Simple    Houghton Mifflin Harcourt 2020

with very minor adjustments by me.

INGREDIENTS    [For a breakfast for two]

1/2 teaspoon butter

3 handfuls spinach

2 (or so) tablespoons olive oil

salt & pepper (divided)

4 Large eggs

2 Tablespoons (or so) freshly grated Parmesan cheese

Dash paprika

2 Tablespoons heavy cream

METHOD

Heat an oven to 400F.

Butter the bottom of a dish that can withstand baking.

Chop the spinach coarsely.   (This is not essential, but makes it easier to nest).

Dump the spinach into the buttered dish.    Spread it evenly, drizzle it with olive oil, sprinkle lightly with salt and pepper to taste.

Place the dish on a baking sheet and put on a rack in the center of the oven.     (The baking sheet is important -- it stops the eggs cooking too quickly.)

Let the spinach bake for about 12 minutes.

Meanwhile break the eggs into individual saucers.     This enables you to (a) ensure the egg yolks are not broken and (b) put the eggs into the dish quickly without having to spend time breaking them and discarding the shells.

Remove the dish from the oven.

Toss the wilted spinach and pat it down to a firmer layer.

Scrape two or four nest in the spinach.

Quickly pour the eggs into the nests.

Dust the eggs lightly with salt and pepper.

Add a dash of paprika to the surface of each egg.

Return baking sheet and dish to oven.

Bake until the eggs are done to your liking.    I like my eggs runny so I start checking at around 10 minutes.      If you want your eggs firmer then leave a tad longer.

Remove dish from oven and gently pour the cream over the surface.

Serve immediately.     (I like to serve them on fresh buttered toast.)