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Baked Eggs with Creamy Spinach

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Baked Eggs with Creamy Spinach

These Baked Eggs with Creamy Spinach are a healthy and satisfying option for any time of the day.

4 people

20 min

Nutrition per serving

kcal

768kcal
protein

31g
total fat

49g
saturates

19g
iron

6.5mg
carbs

47g

Ingredients

8 medium eggs
A knob of butter
75g baby spinach, roughly chopped
2 tablesp. pesto
125ml cream
125g creamy goats’ cheese
Salt and freshly ground black pepper
30g finely grated cheese
To serve: Crusty bread

Main

8 medium eggs
A knob of butter
75g baby spinach, roughly chopped
2 tablesp. pesto
125ml cream
125g creamy goats’ cheese
Salt and freshly ground black pepper
30g finely grated cheese
To serve: Crusty bread

Heat oven to Gas Mark 6, 200°C (400°F).

Grease 4 x 12cm round ovenproof dishes.

Mix together the spinach, pesto, cream, goats’ cheese and seasoning. Spoon this mixture into the dishes. Break two eggs into each dish.

Sprinkle the cheese over the top.

Bake in the oven for 10 minutes until the whites are set and the yolks are still runny.

Serve immediately with crusty bread.

The Quality Mark & You

Heat oven to Gas Mark 6, 200°C (400°F).

Grease 4 x 12cm round ovenproof dishes.

Mix together the spinach, pesto, cream, goats’ cheese and seasoning. Spoon this mixture into the dishes. Break two eggs into each dish.

Sprinkle the cheese over the top.

Bake in the oven for 10 minutes until the whites are set and the yolks are still runny.

Serve immediately with crusty bread.

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