Name: Fontina and Spinach Baked Eggs with Garlic Brown Butter Breadcrumbs
Total time: 45 min
Yield: 4 to 6
Ingredients: 6 ounces fresh spinach; 8 ounces fontina cheese, (freshly grated); 8 large eggs; 2-3 table spoons heavy cream or half and half; 1/2 teaspoon pepper; 1/4 teaspoon coarse sea salt; 2 tablespoons unsalted butter; 1 garlic clove, (minced or pressed); 1/3 cup seasoned panko bread crumbs; chopped fresh herbs for topping; 1 loaf of ciabatta, (toasted and buttered)