Sunday Brunch: Baked Eggs with Spinach
The recipe Sunday Brunch: Baked Eggs with Spinach can be made in about 45 minutes. This recipe serves 4. One serving contains 381 calories, 23g of protein, and 25g of fat. For $2.84 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. 48 people found this recipe to be flavorful and satisfying. It works well as a morn meal. If you have olive oil, spinach, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. Overall, this recipe earns an awesome spoonacular score of 95%. If you like this recipe, you might also like recipes such as Sunday Brunch: Spinach Baked Eggs, Sunday Brunch Eggs, and Sunday Brunch: Fellini Eggs.
Servings: 4
Ingredients:
1/2 cup plain bread crumbs
1/2 cup grated cheese (preferably Parmesan, but cheddar and Gruyere work, too)
8 eggs
3 tablespoons butter or olive oil
Salt and pepper
2 pounds spinach, fresh (washed and trimmed) or frozen
Equipment:
oven
pot
baking pan
Cooking instruction summary:
Procedures 1 Preheat the oven to 350°. Bring a large pot of water to a boil; salt it. Boil the spinach for about a minute, or until it is bright green and tender. Drain well. When it is cool enough to handle, squeeze the moisture from it and chop. (Here is where I admit that I used frozen spinach and simply let it thaw completely, squeezed it, chopped it up, and sautéed it in some butter before proceeding. I did not want to boil water.) 2 Put the butter or oil in a 9x13 inch baking dish and put the dish in the oven. When the butter melts or the oil is hot, toss the spinach in the dish, stirring to coat it with fat. Spread the spinach in the dish and use the back of a spoon to make 8 little nests in the spinach. Crack 1 egg into each. Top with salt, pepper, cheese, and bread crumbs. 3 Bake for 15 to 20 minutes, or until the eggs are just set and the whites solidified. Scoop out some spinach with each egg and serve on toast or toasted English muffins.
Step by step:
1. Preheat the oven to 350°. Bring a large pot of water to a boil; salt it. Boil the spinach for about a minute, or until it is bright green and tender.
2. Drain well. When it is cool enough to handle, squeeze the moisture from it and chop. (Here is where I admit that I used frozen spinach and simply let it thaw completely, squeezed it, chopped it up, and sautéed it in some butter before proceeding. I did not want to boil water.)
3. Put the butter or oil in a 9x13 inch baking dish and put the dish in the oven. When the butter melts or the oil is hot, toss the spinach in the dish, stirring to coat it with fat.
4. Spread the spinach in the dish and use the back of a spoon to make 8 little nests in the spinach. Crack 1 egg into each. Top with salt, pepper, cheese, and bread crumbs.
5. Bake for 15 to 20 minutes, or until the eggs are just set and the whites solidified. Scoop out some spinach with each egg and serve on toast or toasted English muffins.
Nutrition Information:
covered percent of daily need
