Baked Eggs with Spinach
Total Time
35 mins
Prep Time
10 mins
Cook Time
25 mins
Rating
4.5 out of 5 stars
(6)
Ingredients
4
- 1 tablespoon olive oil
- 1 small shallot, minced
- 2 cloves garlic, minced
- 8 ounces spinach, large stems removed
- 4 large eggs
- Salt and freshly ground pepper
- 1/2 avocado, chopped
- 1/3 cup halved grape tomatoes
- 1/4 cup crumbled feta cheese
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Preparation
Step 1
Preheat the oven to 375 degrees F. Grease 4 (6 oz) ramekins with nonstick cooking spray and set aside.
Step 2
In a large skillet, heat the olive oil over medium high heat. Add the shallot and garlic and cook for 2-3 minutes. Stir in the spinach and cook until wilted, about 5 minutes.
Step 3
Divide the cooked spinach among the prepared ramekins. Break an egg into each ramekin and sprinkle each with salt and black pepper, to taste. Place the ramekins on a rimmed baking sheet.
Step 4
Bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 15 to 20 minutes. Remove from the oven and garnish with tomatoes, avocado, and feta cheese. Serve immediately. We like to serve the baked eggs with toast.
Step 5
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Chef's notes
Don’t forget a piece of toast to go with the baked eggs. Dipping the toast into the warm, runny baked egg is the best part.
This easy spinach egg bake only takes 20 minutes and are great for breakfast, but we also like to eat them for dinner.
This recipe can easily be multiplied for a crowd.
