Baked Eggs with Spinach

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Two peas & their pod

Total Time

35 mins

Prep Time

10 mins

Cook Time

25 mins

Rating

(6)

Ingredients

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

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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.

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.

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Baked Eggs with Spinach

Ingredients

Preparation

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Chef’s notes

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