Description
Easy and delicious baked eggs with spinach, tomatoes, and Parmesan cheese. Perfect for breakfast, brunch, or a light lunch!
Ingredients
Scale
- 6 large eggs
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, washed and roughly chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
- Fresh basil leaves, for garnish (optional)
- Crusty bread, for serving (optional)
Instructions
- Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add the Spinach: Add the chopped spinach to the skillet. Cook, stirring occasionally, until the spinach is wilted and tender, about 3-5 minutes. If the spinach is very wet, you may need to cook it a little longer to evaporate some of the excess moisture.
- Incorporate the Tomatoes: Add the halved cherry tomatoes to the skillet and cook for another 2-3 minutes, until they start to soften and release their juices.
- Season the Mixture: Season the spinach and tomato mixture with salt, freshly ground black pepper, and a pinch of red pepper flakes (if using). Taste and adjust the seasoning as needed.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly grease a baking dish with olive oil or cooking spray. You can use a single large baking dish or individual ramekins, depending on your preference.
- Spread the Spinach Mixture: Spread the spinach and tomato mixture evenly in the prepared baking dish.
- Create Wells for the Eggs: Use a spoon to create six small wells in the spinach mixture.
- Crack the Eggs: Carefully crack one egg into each well.
- Drizzle with Cream: Drizzle each egg with a small amount of heavy cream.
- Sprinkle with Parmesan Cheese: Sprinkle the entire dish with grated Parmesan cheese.
- Season the Eggs: Season the eggs with a pinch of salt and freshly ground black pepper.
- Bake the Eggs: Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your liking).
- Check for Doneness: To check for doneness, gently poke the egg whites with a fork. If they are firm and set, the eggs are ready.
- Remove from Oven: Carefully remove the baking dish from the oven and let it cool for a few minutes before serving.
- Garnish (Optional): Garnish with fresh basil leaves, if desired.
- Serve Immediately: Serve immediately with crusty bread for dipping.
- Enjoy!
Notes
- Add Other Vegetables: Feel free to add other vegetables to the spinach and tomato mixture, such as mushrooms, bell peppers, or zucchini.
- Use Different Cheeses: You can substitute the Parmesan cheese with other cheeses, such as Gruyere, cheddar, or mozzarella.
- Add Meat: For a heartier dish, add cooked bacon, sausage, or ham to the spinach and tomato mixture.
- Make it Spicy: Add more red pepper flakes or a dash of hot sauce for a spicier dish.
- Use Different Herbs: Experiment with different herbs, such as thyme, oregano, or rosemary.
- Make it Ahead: You can prepare the spinach and tomato mixture ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, simply add the eggs and bake as directed.
- Individual Ramekins: Baking in individual ramekins makes for a beautiful presentation and allows everyone to customize their eggs.
- Storage Instructions: Leftover baked eggs can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through. Keep in mind that the egg yolks may become more firm upon reheating.
- Nutritional Information (Approximate): Per serving (based on 6 servings): Calories: Approximately 250-300; Protein: 15-20g; Fat: 15-20g; Carbohydrates: 5-10g. Note: Nutritional information is approximate and may vary depending on the specific ingredients used.
- Prep Time: 15 minutes
- Cook Time: 25 minutes