Ingredients

1-2 tablespoons butter

1 bunch spinach, washed well and drained

½ cup heavy cream or milk

2 tablespoons ricotta cheese

1 tablespoon parmesan

2 tablespoons cognac or brandy

salt/ pepper

2 eggs

Preparation

  1. Preheat oven to 400F. In a large sauce pan on medium high heat, melt the butter. Once bubbling, add the spinach, cover and allow to wilt, about 3 minutes. Stir to bring wilted leaves to the top and complete wilting.
  2. Add cream, ricotta, parmesan, salt and pepper. Bring just to a simmer, stirring often, about 2 minutes. Add cognac and return to simmer. Taste the broth and add more salt/ pepper if needed.
  3. Divide the spinach and cream mixture between two oven safe bowls, reserving about 2 tablespoons of the cream-cognac mixture. Crack an egg over the top and add the remaining cream-cognac sauce.
  4. Place the bowls on a cookie sheet for easy removal. Bake for 10 minutes, or until whites just set for runny yolks, longer for firmer yolks.
  5. Serve warm with buttery toasted bread.