Greek · Breakfast
Spinach and Cheese Baked Eggs
Individual eggs baked in a garlicky spinach and feta mixture, finished with fresh dill and a crust of melted cheese. Wilted spinach, nutmeg and lemon zest give the base a Greek spanakopita-inspired flavour, while the eggs stay soft-set under the broiler. Served with toasted bread for scooping.
$3
10 minsPrep
14 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
408Calories
27.2gProtein
25.3gFat
18.8gCarbs
3.9gSugar
2.9gFiber
1089mgSodium
442mgChol
10.1gSat Fat
648mgPotassium
336mgCalcium
4.3mgIron
1.6mcgVitamin B12
12.1mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
hidden-gems
vegetarian
breakfast
Instructions
1
Prep
Mince the garlic and tear the spinach into bite-sized pieces.
2
Heat olive oil in a small oven-safe skillet over medium heat for 30 seconds, add minced garlic, and cook 30 seconds until fragrant and golden.
3
Add spinach to skillet and cook 2 minutes stirring constantly until fully wilted; stir in nutmeg, salt, and pepper.
4
Crack both eggs directly over the wilted spinach mixture, transfer skillet to 375°F oven, and bake 10 to 12 minutes until egg whites fully set and yolks remain jammy.
5
Plate
Scatter chopped dill and sliced scallion over eggs, serve with toasted sourdough alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 5 oz140g fresh spinach
- 3 oz86g feta cheese
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp scallion
- 1/4 tsp1/4 tsp ground nutmeg
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 slice2 slice sourdough bread
