Spinach Baked Eggs With Parmesan & Tomato Toasts
This recipe combines the freshness of spinach with the richness of eggs to create a delightful dish that is both nutritious and satisfying. The tender spinach is cooked with flavorful ingredients, then topped with a perfectly baked egg, resulting in a dish that is both visually appealing and delicious. Served with crispy French stick slices, this meal is sure to be a hit at any breakfast or brunch table.
— Constant Cookbook
Ingredients
- 400g fresh spinach
- 100g Basil, parmesan (or vegetarian alternative) & tomato butter
- 4 eggs
- 8-12 slices French stick
Instructions
- Heat oven to 190C/fan 170C/gas 5. Wash the spinach and trim off any thick stalks. Put into a large pan, then cook, covered, until the spinach is wilted, about 2-3 mins. Drain well, pressing out all excess water, then return to the pan with about a quarter of the butter, stirring until the spinach is glistening.
- Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 mins, until the eggs are just set. Meanwhile, grill the bread on one side until crisp, then spread the untoasted side with the remaining butter and grill again until crisp. Serve the eggs with the toast on the side.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 494 calories
- Fat Content: 33 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 20 grams protein
- Sodium Content: 2.23 milligram of sodium
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