I got this recipe idea from a friend of mine Kayann Short who is co-owner/farmer of Stonebridge Farm in Lyons Colorado. Stonebridge Farm is the second oldest CSA Farm in Colorado. I think they are going on their 20th year, maybe 21st. She posted this to her CSA memebers a few weeks ago. The original recipe came from ‘Eat Well, Eat Happy: 100 Ways to Enjoy the Healthy Foods You Love, by Charity Ferreira’.
Thanks Kayann!

The only change I made was using 1/2 and 1/2 instead of cream because that is what I had. Next time I think I would put a little parmesan cheese on top and use more spinach and 2 eggs and have it for dinner. The 1/2 and 1/2 (or cream if that is what you use). Makes sort of a sauce with the spinach. The spinach sort of melts and has a nice sweetness from the baking. This will be a quick go to dinner I think. You could also make this with any green, like kale or chard.
*notes

Shirred Eggs with Spinach and Paprika – serves 4

Olive oil spray
1 1/3 cups baby spinach leaves, coarsely chopped (4 oz)
4 extra-large farm fresh eggs
2 T. heavy cream
Salt and freshly ground pepper
Paprika, for sprinkling
Preheat oven to 375 degrees. Coat insides of four 6-oz ramekins generously with olive oil spray. Put about 1/3 cup spinach in each ramekin and crack an egg into each ramekin over the spinach. Drizzle 1/2 T. cream over each egg and sprinkle with salt, pepper, and paprika.

Bake until egg whites are firm and yolks are as runny or firm as desired, 10-14 minutes. Serve at once.
*Anticipate the dish to be very hot and set it on a tea towel or napkin when you serve it. If you are serving this to a kid I would put it right on a plate and not use the baking dish.
* The recipe doesn’t say, but I really chopped up my spinach and smooshed it into the baking dish to get as much in my 1/3 cup of spinach. If you don’t chop and smoosh you will obviously have less spinach!