Eggs In Spinach Nest Recipes

CHEESY SCRAMBLED EGGS WITH SPINACH

Steps:

• Whisk the eggs in a small bowl and season with the Kosher salt and freshly ground pepper and set aside.
• Add the olive oil to a cast-iron pan or non-stick skillet and place over medium heat. Saute the garlic for 30 seconds until fragrant and then add in the spinach. Stir and cook for 1 min. to wilt.
• Add in the eggs and cook stirring occasionally until just cooked but still slightly wet. Remove from the heat and the eggs will continue to set-up.
• Add the Parmesan cheese and stir. Sprinkle on the red pepper flakes and serve immediately.

SUNKEN EGGS IN A SPINACH NEST

Steps:

• 1. Heat oil in skillet or pot large enough to hold all the spinach. Cook onion until softened, add garlic, cook for another minute.
• 2. Leave a little water clinging to the spinach when you wash it! Add spinach and stir to combine with onion and garlic. Cover pot, lower heat and steam spinach until wilted -about 3 minutes. Stir occasionally. Stir in 2/3 of the milk, remove from heat. (If too liquid, keep on heat and stir until somewhat reduced.)
• 3. In an oven-proof dish, spray with Pam or similar, and spread out the sliced potatoes. Season with salt and pepper. Cover with the spinach mixture. Using a spoon, make 4 egg-sized indentations in the spinach. Carefully crack an egg into each indentation. Sprinkle with nutmeg, salt and pepper. Pour the remaining milk over the spinach and add shredded cheese, being careful that the eggs are not covered.
• 4. Bake at 350ºF for 20-30 minutes, depending on how set you like your eggs. (NOTE: I baked mine for about 25 minutes and the eggs were completely cooked. If you like runny yolks, cook for less time.)

BAKED EGGS WITH SPINACH AND CHEESE

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 350°F.
• 2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil.
• 3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
• 4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids.
• 5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast.

EGGS IN SPINACH NEST

Steps:

• Place spinach in bottom and up sides of a ramekin or muffin tin.
• Crack and egg into the middle.
• Top with cheese.
• Microwave till the egg is done to your preference.

CRUSTLESS SPINACH QUICHE

Steps:

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

LEMONY EGG IN A SPINACH-CHICKPEA NEST

Steps:

• Heat 1 tablespoon olive oil in a medium saute pan over medium heat. Add the spinach along with a pinch of salt and pepper and saute, stirring occasionally, until wilted, about 1 minute.
• Add chickpeas and lemon zest. Carefully smash the chickpeas with a fork while combining the ingredients.
• With a wooden spoon, shape the mixture into a "wreath" with a hole in the middle. Drizzle the remaining teaspoon of olive oil into the hole, and then crack the egg into the hole.
• Cover pan with a lid and cook until egg has cooked through to desired doneness (for me, that's about 3 minutes).
• Use a large spatula to transfer the egg and "nest" to a plate. Some of the edges of the nest may fall off; just put it back into position on the plate.
• Top egg with a little additional salt and pepper, if desired, and squeeze a little fresh lemon juice over the top. Serve.