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Anchovy-Butter Baked Eggs with Wilted Spinach and Parmesan

2 ramekins · 2.9 g net carbs

2.9g Net carbs 31.4g Fat 20.3g Protein 376.5 kcal
Anchovy-Butter Baked Eggs with Wilted Spinach and Parmesan

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 ramekins  ·  prep 10 min  ·  cook 16 min  ·  total 26 min  ·  difficulty medium

Baked eggs are set gently in small ramekins on a bed of anchovy-melted butter, heavy cream, parmesan cheese, and wilted spinach. A short bake at 325°F keeps yolks soft while the cream and parmesan thicken into a silky sauce. The anchovies dissolve into the butter to provide savory depth without flakes, and the spinach collapses into the cream so the eggs sit on an even, saucy base. Fresh parsley and chives finish the dish, adding herb lift and a slight onion note.

Ingredients

  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    20 g
  • butterButter, Salted
    30 g
  • heavy creamCream, Heavy
    30 ml
  • spinachSpinach, Raw
    60 g
  • parmesan cheeseCheese, Parmesan, hard
    20 g
  • eggEgg, Whole, raw
    4 each
  • paprikaSpices, Paprika
    2 g
  • parsley
    6 g
  • chivesChives, Raw
    6 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • ramekins
  • small skillet
  • baking dish

Method

  1. Preheat the oven to 325°F and set two 6-8 ounce ramekins in a shallow baking dish.
  2. Melt butter in a small skillet over low heat for 1 to 2 minutes, then add anchovies and stir until they dissolve into the butter, about 1 minute.
  3. Add spinach and cook just until wilted, 1 to 2 minutes, pressing out excess moisture in the pan; remove from heat.
  4. Stir heavy cream and grated parmesan cheese into the spinach mixture off the heat until combined and smooth; season with salt and black pepper.
  5. Divide the spinach-cream base evenly between the two ramekins and make a small well in each; crack two eggs into each ramekin on top of the base.
  6. Sprinkle paprika over the eggs and place the ramekins in the baking dish; carefully pour hot water into the dish to come halfway up the ramekins to create a water bath.
  7. Bake in the preheated oven until whites are set but yolks remain soft, 12 to 16 minutes depending on oven and ramekin size.
  8. Remove ramekins from the water bath, let rest 2 minutes, then top with chopped parsley and chives before serving.
Preheat the oven to 325°F and set two 6-8 ounce ramekins in a shallow baking dish.

Tips

Pro tip

  • Warm the butter gently before adding anchovies so they dissolve into a smooth, aromatic butter rather than remaining stringy.
  • Drain wilted spinach well after cooking to avoid watering down the cream base in the ramekins.
  • To check doneness, the whites should be set while the yolks still wobble slightly when the ramekin is nudged.

Frequently asked questions

Can I use olive oil instead of butter?
Yes, use olive oil in the same weight. Olive oil will yield a slightly lighter mouthfeel and less pronounced milk-fat richness; it still dissolves the anchovies but the finished sauce will feel less glossy than butter-based.
What if I don't want anchovies?
Omit the anchovies and increase parmesan by about 10 g to add savory saltiness. The dish will lose the deep umami note that anchovies provide, so the flavor will be milder and more cheese-forward.
What if the egg whites aren't fully set after baking?
Return the ramekins to the oven and bake for another 2 to 4 minutes at the same temperature. If the tops brown too quickly, cover loosely with foil to allow the whites to finish without over-browning the surface.
Why is the cream separating or looking grainy?
Graininess can happen if the cream is boiled or baked at too high a temperature; keep oven at 325°F and avoid bringing the cream to a rapid simmer during preparation to maintain a smooth sauce.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per ramekin

Primary macros

2.9g Net carbs 5% 57% 37%
Net carbs Fat Protein
2.9 gNet carbs
20.3 gProtein
31.4 gFat
1.1 gFiber
376.5Calories

Electrolytes

Na1504 mgSodium
K419 mgPotassium
Mg73 mgMagnesium

Minerals

Calcium
235 mg
Iron
2.90 mg
Magnesium
73 mg
Phosphorus
307 mg
Potassium
419 mg
Zinc
2.05 mg
Copper
0.075 mg
Selenium
38.9 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
2.43 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

189.2 g per ramekin

12 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.