for 12 servings
- ¼ cup olive oil
- 4 cloves garlic (finely chopped)
- 5 cups fresh Baby spinach
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ½ teaspoon fresh Nutmeg
- ¾ cup heavy cream
- freshly ground White pepper (to taste)
- boiled water
- 12 ounces thinly sliced Smoked salmon
- ¾ cup Caper
- baby Arugula (for garnish)
1 Skillet, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Whisk, 1 Salad spinner, 2 Wooden skewers, 1 Garlic press, 1 Citrus juicer
Heat oven to 375° F/190° C. Grease 12 6-oz. ramekins; place in a roasting pan lined with parchment paper.
Heat the oil in a large skillet over medium heat. Add the garlic and stir for a minute. Add the spinach, season with the salt, pepper, and add nutmeg. Saute the spinach until wilted. Arrange the cooked spinach in the bottom of each ramekin.
Pour 1 tablespoon into each ramekin, top with an egg, and season with salt and white pepper. Place the roasting pan into the oven and pour boiling water to come halfway up sides of the ramekins. Bake until whites of eggs are set and yolks are soft, 15-17 minutes.
Transfer ramekins to serving plates; garnish with 1 ounce of salmon, 1 tablespoon of capers, and a few leaves of baby arugula.