Gah! These eggs.
I’m totally obsessed with these eggs.
More precisely, I’m obsessed with eggs and melted cheese piled onto perfectly toasted bread. I get attached to food trends — new obsessions come and go — and right now this is the one. The combination of fontina, spinach and those crunchy garlic brown butter breadcrumbs is ridiculous in the best way.
I’ve made baked eggs before and liked them, but this version blows the previous one out of the water. I suspect the breadcrumbs layered with the cheese are the secret — they add texture and a toasty, nutty depth that elevates everything.
Let’s talk breadcrumbs. I have been putting these brown butter garlic breadcrumbs on nearly everything — for weeks now. They first appeared alongside a dijon cream salmon I shared, and since then they’ve shown up on breakfasts, lunches, dinners, pastas, chicken and even vegetables. If you dislike veggies, cover them in these breadcrumbs and you might change your mind.
Since the holidays are here, you deserve this: breakfast, brunch or even dinner. And yes, I still consider this holiday time — cue cozying up in front of the tree with Love Actually and a generous glass of Baileys. It drives me crazy how holiday music disappears right after December 25, even though stores are happy to play it starting in September, and seasonal clothes vanish overnight. Small grievances aside, this dish is comfort food at its finest.
So yes — eat your eggs and keep playing Christmas music if you want. This is the kind of dish that makes you feel warm and indulgent, whether it’s morning or night.
Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs
4
to 6
45 minutes
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Ingredients
- 6 ounces fresh spinach
- 8 ounces fontina cheese, freshly grated
- 8 large eggs
- 2-3 tablespoons heavy cream or half and half
- 1/2 teaspoon pepper
- 1/4 teaspoon coarse sea salt
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/3 cup seasoned panko breadcrumbs
- chopped fresh herbs for topping
- 1 loaf of ciabatta, toasted and buttered
Instructions
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Preheat oven to 400°F. Spray a 9×13 baking dish with nonstick spray.
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Layer the fresh spinach evenly in the baking dish. Sprinkle about half of the grated fontina over the spinach. Crack the eggs into a small bowl first, then gently place them on top of the spinach and cheese so they remain intact. Season the eggs with salt and pepper, drizzle the heavy cream over everything, then sprinkle the remaining cheese on top. Bake 20–25 minutes, checking toward the end; if you prefer fully set yolks, bake an additional 5–10 minutes. For a bubbly cheese finish, briefly broil on high, but be aware broiling can cook the yolks further.
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While the eggs bake, melt the butter in a small saucepan over medium heat. Whisk constantly; when brown bits form and the butter smells nutty, remove from heat and whisk another 30 seconds. Let it rest 2 minutes, then stir in the minced garlic. Add the panko and toss to coat in the brown butter and garlic.
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When the eggs are done, remove from the oven and immediately sprinkle the garlic brown butter breadcrumbs and chopped herbs over the top. Serve right away with toasted, buttered ciabatta.
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I appreciate you so much!
I’m just going to eat this forever.