SPROUT & SPINACH BAKED EGGS
Wondering what to do with leftover Brussels sprouts after Christmas? Rustle up these nutritious, delicious baked eggs for a reinvigorating Boxing Day brunch
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan with high sides, scatter in the cumin seeds and toast a little, then add the onion and fry until softened, around 5 mins. Add the garlic and chilli and fry for 1 min. Tip the sprouts into the pan and cook for 5 mins until softened, then add the spinach - you may have to do this in batches. Cook until the spinach has wilted down, then squeeze in the lemon juice to taste. Season well.
- Use a spoon to create six holes in the greens to crack the eggs into. Break the eggs into the holes, cover the pan with a lid and cook for 5-7 mins until the eggs have set, but the yolk remains runny. Sprinkle over the coriander and serve immediately, drizzled with natural yogurt and sriracha, and with sourdough or keto bread on the side.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.6 milligram of sodium
BAKED EGGS IN CREAMY SPINACH
"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 2 servings
Number Of Ingredients 8
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.
SPINACH EGG BAKE
This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin
Provided by Taste of Home
Time 45m
Yield 15 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
BAKED SPINACH AND EGGS
Make and share this Baked Spinach and Eggs recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 422.4, Fat 12.4, SaturatedFat 5.1, Cholesterol 290.5, Sodium 681.9, Carbohydrate 51.1, Fiber 3.1, Sugar 2.5, Protein 26.6
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