This luscious egg bake is too good to be true. Bake it for Sunday brunch, or as a light dinner with a spinach salad. 

Makes 8 servings
 

What you need

2 tablespoons butter, plus more for baking dish
1 shallot, minced
5 oz baby spinach, plus more for serving
12 large eggs
1 1/2 cups heavy cream
1 tablespoon slow roasted garlic
7 ounces Kerigold Dubliner cheese, grated (or cheddar)
Tessemae’s Avocado Ranch, for serving

What you do

1. Preheat oven to 350 degrees. Butter a 3 quart baking dish. In a large skillet, heat butter over medium. Add shallot and cook until softened, about 2 minutes. Add as much spinach to skillet as will fit; season with salt and pepper, and toss, adding more spinach as room becomes available, until wilted.
2. Transfer spinach to a colander. Press firmly to squeeze out as much liquid as possible. Spread the spinach in the prepared baking dish. Sprinkle ¾ cheese over the spinach.
3. In a large bowl, whisk together eggs, cream, and slow roasted garlic. Season with salt and pepper. Pour into dish. Place on a large rimmed baking sheet.
4. Bake until center is just set, 45 to 55 minutes, sprinkle with the rest of cheese and bake until melted, about 5 minutes more.
5. Serve over a bed of spinach drizzled with Tessemae’s Avocado Ranch.