Baked eggs with spinach, cheese, and herbs for a simple meal any time of day.
BBy Bee
Servings
4
8 piece Large eggs
3 cup Fresh baby spinach
0.5 cup Heavy cream
1 cup Sharp cheddar cheese, freshly grated
0.25 cup Parmesan cheese, freshly grated
3 clove Garlic cloves, minced
0.5 piece Yellow onion, finely diced
1 tbsp Butter
1 tbsp Olive oil
0.5 tsp Dried thyme
0.5 tsp Dried oregano
0.25 tsp Red pepper flakes
0.75 tsp Salt
0.5 tsp Black pepper
2 tbsp Fresh chives, chopped (garnish)
Calories
502 kcal
Protein
24g
Carbs
18g
Fat
37g
Fiber
1g
Sugar
1g
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Sarah M. · Melbourne, AU
Prep & Sauté
1. Preheat your oven to 375°F (190°C). Grease a medium baking dish (approximately 9x9 inch) with butter.
1 tbsp Butter
2. Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent. Add the minced garlic, dried thyme, dried oregano, and red pepper flakes and cook for another 1 minute until fragrant.
3. Add the baby spinach to the skillet and toss to wilt, about 2 minutes. Season with a pinch of salt and pepper, then remove from heat. Spread the spinach mixture evenly across the bottom of the prepared baking dish.
3 cup Fresh baby spinach,
0.8 tsp Salt,
0.5 tsp Black pepper
Assemble & Bake
4. In a bowl, whisk together the heavy cream with a pinch of salt and black pepper. Pour this evenly over the spinach in the baking dish. Scatter two-thirds of the cheddar cheese over the spinach layer.
0.5 cup Heavy cream,
0.7 cup Sharp cheddar cheese, freshly grated,
0.8 tsp Salt,
0.5 tsp Black pepper
5. Using the back of a spoon, make 8 small wells in the spinach mixture. Carefully crack one egg into each well, keeping yolks intact.
8 piece Large eggs
6. Sprinkle the remaining cheddar cheese and all of the Parmesan cheese evenly over the top. Season the eggs lightly with salt and black pepper. Bake uncovered for 18–22 minutes, until the whites are fully set but the yolks are still slightly soft (or bake 2–3 minutes longer for fully set yolks).
0.3 cup Sharp cheddar cheese, freshly grated,
0.2 cup Parmesan cheese, freshly grated,
0.8 tsp Salt,
0.5 tsp Black pepper
Serve
7. Remove from the oven and let rest for 2 minutes. Scatter the chopped fresh chives over the top and serve directly from the dish.
2 tbsp Fresh chives, chopped (garnish)
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