Creamed Spinach Baked Eggs

Ingredients

• 2 Tbsp butter
• 2 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 1.5 cups whole milk
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• Freshly cracked pepper
• 1/4 cup grated Parmesan
• 3/4 lb frozen chopped spinach
• 4 large eggs
• 2 oz feta

Directions

1. Heat the oven to 400ºF. Put the butter and garlic in a skillet and cook over medium heat for about 1 minute, just to soften the garlic. Sprinkle in the flour and whisk it through the melted butter, then keep cooking and stirring for about 2 minutes. You’re looking for a foamy, bubbling paste.
2. Slowly whisk in the milk until the mixture is smooth. Add the salt, nutmeg, and freshly cracked pepper, about 10 cranks from a pepper mill. Let the milk reach a simmer, whisking often, and it will tighten up into a sauce that looks a lot like gravy. Whisk in the grated Parmesan and let it melt.
3. Add the frozen chopped spinach straight from the freezer, and keep stirring and cooking until it is warmed through, about 5 minutes. Taste the creamed spinach, then season with more salt if it needs it.
4. With a large spoon, make 4 wells in the creamed spinach. Crack 1 egg into each well, and don’t worry if the whites spill over the edges. Scatter the crumbled feta across the skillet.
5. Move the skillet to the 400ºF oven and bake the spinach and eggs for about 15 minutes, until the whites are mostly set. Scoop creamed spinach with an egg into a bowl, and eat it plain or with toast for dipping.