Throughout the coronavirus pandemic, I have kept my freezer stocked with frozen vegetables. At first, it was because I worried that it would be hard to find fresh produce. Later, it was because these frozen veggies, like the rest of my pantry, extended the periods between grocery store trips.
Some frozen vegetables really can’t replicate the flavor and texture of their fresh counterparts, yet there are a few — peas, corn, and this week’s star, spinach — that are often even better frozen than what you find in the produce aisle.
Because spinach contains so much water, frozen blocks pack far more leaves — and nutrition — into one package than what fits in a typical grocery bag. One 10-ounce box is plenty for most recipes, including this week’s spotlight on creamy skillet-baked eggs.
The spinach mixture comes together in less than 5 minutes. Simply simmer a bit of oil, the spinach and heavy cream until hot, bubbling and somewhat thickened. Season the mix with salt, pepper, and spinach’s (and cream’s) best friend, fresh nutmeg. Crack four eggs into their own little nests inside the spinach mixture, then let the oven do the rest.
I bake the eggs in the upper third of the oven to give the top of the eggs the same heat boost as the bottom gets from sitting in the hot skillet. This method doesn’t guarantee even cooking, but it sure helps. Let the eggs bake until the whites turn opaque but the yolks are still runny. This last step can take around 10 minutes, so plan to assemble any sides you’d like to serve during this time. Bread is a must.
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