Baked Eggs With Spinach Recipes

BAKED EGGS WITH SPINACH

Steps:

• Preheat oven to 400°F.
• Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
• Serve eggs in ramekins with bacon and toast.

BAKED SPINACH AND EGGS

Steps:

• Preheat oven to 180C (160C fan forced).
• Lightly spray 4 x 1 cup capacity oven proof dishes with oil.
• Place spinach and 1 tablespoon water in a medium saucepan over moderate heat and cook and stir for 3 minutes or until wilted and then drain and cool.
• Using hands, squeeze excess liquid from spinach and chop coarsely.
• Melt spread in a small saucepan over moderate heat and add flour and cook and stir for 1 minute or until bubbling and remove from heat and gradually stir in milk and increase heat to moderately high and cook stirring constantly until mix boils and thickens slightly and then remove from heat and stir in cheese and nutmeg until smooth.
• Whisk in 2 of the eggs until well combined and then add spinach and onion to cheese sauce.
• Pour mix into prepared dishes and using the back of a spoon make a slight indent at the centre of each dish and break an egg into each indent.
• Place ramekins on a baking tray and sprinkle with cayenne pepper and bake for 18 to 20 minutes or until eggs are just set and then stand for 5 minutes before serving with buttered toast.

SPINACH EGG BAKE

Steps:

• In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

BAKED EGGS IN CREAMY SPINACH

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

BAKED EGGS WITH BACON AND SPINACH

Steps:

• Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
• Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
• Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

BAKED EGGS WITH SPINACH & TOMATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
• Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.