Creamed Spinach Baked Eggs

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  2 tbsp Unsalted Butter
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  2 Garlic(6g)
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  2 tbsp Flour, All-Purpose, White
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  1.5 cup Whole Milk
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.1 tsp Nutmeg, Ground
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  Freshly cracked pepper ($0.03)
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  0.8 lbs Spinach
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  4 Egg, Whole, Large(176g)
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  2 oz Cheese, Feta, Crumbled

Instructions

1. 1Melt the butter in a large skillet over medium heat. Add the garlic and cook for 1 minute, stirring occasionally, until fragrant.
2. 2Sprinkle the flour over the melted butter and stir constantly for 2 minutes until the mixture forms a paste that foams and bubbles slightly.
3. 3Gradually whisk the milk into the flour mixture over 1–2 minutes, stirring constantly to eliminate lumps. Continue cooking over medium heat for 3–4 minutes, whisking often, until the mixture thickens to a gravy-like consistency.
4. 4Stir in the salt, nutmeg, pepper, and Parmesan until the cheese melts completely. Add the fresh spinach and cook for 4–5 minutes over medium heat, stirring frequently, until the spinach is wilted and heated through.
5. 5Create four wells in the creamed spinach by pushing it aside with the back of a spoon. Crack one egg into each well; it is fine if the whites spread slightly. Sprinkle the feta evenly over the top.
6. 6Reduce heat to medium-low and cover the skillet with a lid. Cook for 8–12 minutes until the egg whites are set and opaque but the yolks remain soft, checking at 8 minutes.
7. 7Divide the creamed spinach and baked eggs evenly into 4 airtight containers while hot. Allow to cool slightly before sealing.
8. 8Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat for 3–4 minutes, stirring occasionally, until warmed through.