Creamy Spinach & Potato Baked Eggs

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the baguette on an angle into 8 equal slices. Cut the potatoes into ¼-inch-thick rounds. Peel and thinly slice the onion. Peel the garlic. Leave 1 clove whole; finely chop the remaining cloves. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the fontina cheese (discarding any rind).

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes per batch, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Wipe out the pan.

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and thyme; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the flour and 1 tablespoon of olive oil. Cook, stirring frequently, 1 to 2 minutes, or until the flour is lightly browned.

Add the milk and 1 cup of water to the pan; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until thoroughly combined and the liquid is slightly thickened. Add the Fontina cheese and chopped spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the cheese has melted. Remove from heat and season with salt and pepper to taste.

Transfer the finished filling to a baking dish. Using a spoon, create 4 wells in the filling, leaving a 1-inch border around the edge. Crack 1 egg into a small bowl; carefully pour into a well. Repeat with the remaining eggs. Season with salt and pepper. Bake 14 to 16 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and evenly top with the parmesan cheese. Let stand for at least 2 minutes before serving.

While the casserole bakes, place the baguette slices on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in a single, even layer. Toast in the oven 6 to 7 minutes, or until lightly browned. Remove from the oven. When cool enough to handle, carefully rub 1 side of each toast with the whole garlic clove; discard the clove. Transfer to a serving dish. Serve with the baked casserole. Enjoy!