Smashed Minted Peas and Creamed Spinach Baked Eggs Recipe
The ultimate spring brunch dish, this is a simple recipe for baked eggs with creamed spinach and topped with minted smashed peas and feta cheese. Your guests will be thrilled with this Smashed Minted Peas and Creamed Spinach Baked Eggs Recipe.
2smallleekstrimmed, halved, and cut crosswise into half moons
10ouncesbaby spinach
1/3cupheavy creamplus more for drizzling as garnish
4largeeggs
3handfulssugar snap peastrimmed and cut into 1-inch lengths
2cupsshelled fresh or frozen baby peas
3tablespoonsfresh mint leavesfinely chopped
1mediumlemonzested and juiced
Kosher salt and Freshly ground black pepper
Crumbled feta cheesefor garnish
Instructions
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.
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.