Prep time: 30 min
Cooking Time: 25 min
1/4 cup Carello Extra Virgin olive oil
4 cloves fresh garlic, finely chopped
10 ounces fresh baby spinach
Savor Kosher salt, to taste
Savor black pepper, to taste
1/2 teaspoon Savor nutmeg
3/4 cup heavy cream
Savor white pepper, to taste
12 ounces thinly sliced smoked salmon
3/4 cup Savor capers
baby arugula, for garnish
1. Heat oven to 375° F/190° C. Grease 12 6-oz. ramekins; place in a roasting pan lined with parchment paper.
2. 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.
3. 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.
4. Transfer ramekins to serving plates; garnish with 1 ounce of salmon, 1 tablespoon of capers, and a few leaves of baby arugula.