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1
Preheat the oven to 400F.
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2
Spray a 9 x 13-inch baking dish with nonstick spray.
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3
Take the fresh spinach and layer it evenly on the bottom of the baking dish.
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4
Add half of the fontina cheese and then randomly place the eggs over the top.
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5
It helps if you crack each egg into a bowl first, then gently dump it from the bowl onto the spinach.
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6
Dont worry if the eggs fall through the cracks in the spinach or shift around.
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7
Sprinkle the eggs with the salt and pepper and then drizzle the half-and-half over the top.
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8
Cover the mixture evenly with the remaining cheese.
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9
Place the baking dish in the oven and bake for 20 to 25 minutes, checking on the eggs in the last 5 minutes to see if they are cooked to your liking.
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10
If you want the yolks completely cooked, the dish might need an additional 5 to 10 minutes in the oven.
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11
If youd like to make the cheese bubbly and golden, you can turn on the broiler and broil the dish for 1 to 2 minutes; however, this will also cook the eggs a bit more.
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12
While the eggs are baking, add the butter to a small saucepan over medium heat.
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13
Whisk the butter constantly until it bubbles, and the minute the brown bits appear on the bottom of the pan, remove it from the heat and whisk for an additional 30 seconds.
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14
Let the butter stand for 1 minute.
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15
Add the garlic and stir for another minute.
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16
Stir in the bread crumbs and toss well to coat and combine.
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17
Once the eggs are finished, remove the dish from the oven and cover it in the bread crumbs and fresh herbs.
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18
Serve with the toasted bread.
