- 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
Baked Eggs with Creamy Spinach
4 people
20 min
Nutrition per serving
-
kcal768kcal
-
protein31g
-
total fat49g
-
saturates19g
-
iron6.5mg
-
carbs47g
Ingredients
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
Copy TextHeat 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
Learn MoreMethod
Copy TextHeat 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
