We find few things more comforting than baked eggs at brunch, which is why we've been serving this dish for everything from Mother's Day brunch to a lazy Sunday breakfast in bead situation
We recommend making the creamed spinach and smashed peas (without the herbs) a day ahead and then simply placing it all in a skillet and baking it when your guests arrive.
trimmed, halved, and cut crosswise into half moons
plus more for drizzling as garnish
trimmed and cut into 1-inch lengths
zested and juiced
For the baked eggs: Heat oven to 350°F and arrange rack in the middle. Prepare 4 (6 to 9-inch) cast iron skillets by drizzling 1 of the tablespoons of oil between them and turning to coat the insides.
Heat remaining oil and 2 tablespoons of the butter in a large heavy skillet over medium heat. When the butter foaming subsides, add the leek and cook until soft, about 4 to 5 minutes. Add spinach, handful by handful, season with salt, and cook, turning frequently, until wilted, about 4 to 5 minutes. Add the cream and cook until it begins to bubble.
Make a deep indentation in center of spinach in each skillet and break an egg into each hollow, trying your best to keep the yolks whole. Transfer to oven and bake until egg whites are set, about 10 to 15 minutes.
Keep pre-seasoned mini cast iron skillets around for brunch dishes like this.
For the minted smashed peas: Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the sugar snap peas and baby peas and cook until just tender, about 3 to 4 minutes, then drain and rinse with cold water.
Transfer cooled baby peas to a medium nonreactive bowl, lightly mash peas with a potato masher or the back of a fork. Add remaining 1 tablespoon butter, remaining 1 tablespoons olive oil, lemon juice, herbs, and lemon zest. Season with salt and pepper, stir in the sugar snap peas, then taste and adjust seasoning as desired.
To serve, top the baked eggs with spoonfuls of the minted peas, add a few pinches of crumbled feta, drizzle with olive oil, and serve.
The pea mixture (without the herbs) can be made up to 2 days ahead of time. Store refrigerated in an airtight container until ready to use; fold in the herbs just before serving.
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