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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
  • saturated fat
    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

Method

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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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Method

Copy Text

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.

Baked Eggs with Creamy Spinach