Description
A simple and satisfying dish featuring bright wilted spinach topped with gently baked eggs and cheese, perfect for busy mornings or light dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 6–8 cups packed fresh spinach (about 6 oz)
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- 4 large eggs
- 1 tablespoon heavy cream or milk (optional)
- 1/2 cup grated Parmesan or crumbled feta
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the olive oil and garlic in an ovenproof skillet over medium heat.
- Add the spinach and cook until just wilted, about 2–3 minutes.
- Season with salt and pepper.
- Make four small wells in the spinach.
- Crack one egg into each well.
- Spoon heavy cream or milk over the whites if desired.
- Sprinkle with cheese.
- Bake for 10–15 minutes for runny yolks or 16–20 minutes for firmer yolks.
Notes
Make sure to remove excess moisture from the spinach to prevent watery eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg