Argentine Baked Eggs with Spinach and Provolone

Instructions

1. 1Preheat your oven to 190°C. Lightly grease four individual ramekins.
2. 2Place a 25.4 cm skillet over medium heat. Add the 1 tablespoon of olive oil and let it warm until it shimmers. Add the 2 cloves of minced garlic and cook for about 30 seconds, until you can smell its fragrance.
3. 3Add the about 225 g of fresh spinach to the skillet. Cook, stirring occasionally, for 3-5 minutes, or until the spinach has completely wilted down.
4. 4Pour in the 1/2 cup of heavy cream. Add the 1/4 teaspoon of salt and the 1/4 teaspoon of pepper. Stir everything together and bring the mixture to a gentle simmer, cooking for 1 minute.
5. 5Carefully divide the warm spinach and cream mixture evenly among the four prepared ramekins.
6. 6Sprinkle the about 113 g of provolone cheese over the spinach mixture in each ramekin.
7. 7Gently crack one large egg into the center of each ramekin, being careful not to break the yolk.
8. 8Place the ramekins in the preheated oven. Bake for 20-25 minutes, or until the egg whites are opaque and firm, and the yolks are still liquid and runny.

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