Description
This baked egg dish offers a harmonious blend of flavors and textures, perfect for a wholesome breakfast, brunch, or light meal. Farm-fresh eggs are gently baked until the whites are set and the yolks remain wonderfully creamy, nestled amidst tender wilted spinach, sweet roasted cherry tomatoes, and crumbled salty feta cheese. A drizzle of olive oil and a sprinkle of fresh herbs complete this inviting and satisfying preparation.
Ingredients
- 2 large eggs
- 1 cup fresh spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe baking dish or ramekin.
- In a small bowl, toss the halved cherry tomatoes with 1/2 tablespoon of olive oil, a pinch of salt, and pepper.
- Arrange the fresh spinach at the bottom of the prepared baking dish. Top with the seasoned cherry tomatoes and crumbled feta cheese.
- Carefully crack the two eggs directly over the spinach, tomatoes, and feta. Drizzle the remaining 1/2 tablespoon of olive oil over the eggs and season with a little more salt and freshly ground black pepper.
- Bake for 12-18 minutes, or until the egg whites are fully set and the yolks have reached your desired level of doneness (runny, jammy, or firm).
- Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
Notes
For perfectly runny yolks, bake for 12-14 minutes. For firmer yolks, extend baking time to 16-18 minutes.
Serve this dish with a side of crusty bread or whole-wheat toast for dipping into the creamy yolks.
Feel free to add a pinch of red pepper flakes for a subtle hint of heat.
Ensure your spinach is well-drained if using frozen, to prevent excess moisture in the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 280 kcal
- Fat: 20g
- Carbohydrates: 10g
- Protein: 18g