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Baked Eggs with Spinach
Reviews: 198
Ingredients:
-
A perfect use for leftover cooked spinach.
- 2 pounds fresh spinach, washed and trimmed
- 3 tablespoons butter or extra virgin olive oil
- 8 eggs
- Salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup bread crumbs, preferably fresh
How to make
Baked Eggs with Spinach
Baked Eggs with Spinach
- Heat the oven to 350 F. Bring a large pot of water to a boil and salt it. Put the spinach in the water and cook until it is bright green and tender, about a minute. Drain well. When it is cool enough to handle, squeeze the moisture from it and chop.
- Put the butter or oil in a 9 13-inch baking pan and put the pan in the oven. When the butter melts or the oil is hot, toss the spinach in the pan, stirring to coat with the fat. Spread the spinach out and use the back of a spoon to make 8 little nests in the spinach. Crack 1 egg into each. Top with salt, pepper, cheese, and bread crumbs.
- Bake for 15 to 20 minutes, or until the eggs are just set and the whites solidified. Scoop out some spinach with each egg and serve on toast or toasted English muffins.
- Baked Eggs with Onions and Cheese.
- Substitute 4 cups sliced onion for the spinach. For Step 2, put the butter or oil in a large skillet over medium heat.
- Two minutes later, add the onion and cook, stirring occasionally, until very soft and tender but not browned, about 15 minutes. Skip tossing the onions in the oil in the first part of Step 3. Use cheddar or other melting cheese if you like. Proceed with the recipe.
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Baked Eggs with Spinach
Baked Eggs with Spinach
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