BAKED EGGS WITH SPINACH & TOMATO
A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch
Provided by Good Food team
Categories Brunch, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
EGGS WITH SPINACH AND TOMATOES
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.
Nutrition Facts : Calories 277 g, Fat 20 g, Fiber 4 g, Protein 17 g, SaturatedFat 5 g
BAKED EGGS W/SPINACH AND TOMATOES
Make and share this Baked Eggs W/Spinach and Tomatoes recipe from Food.com.
Provided by Wok With You
Categories Breakfast
Time 35m
Yield 6 1/2 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
- Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
- Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
- Bake until the whites are set,20-22 minutes.
- Divide among individual plates. Add dollops of the cream cheese, if desired.
Nutrition Facts : Calories 230.8, Fat 13.9, SaturatedFat 3.7, Cholesterol 423, Sodium 453, Carbohydrate 11.6, Fiber 4, Sugar 5.1, Protein 16.7
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.
BAKED EGGS WITH SPINACH AND PARMESAN
Make and share this Baked Eggs With Spinach and Parmesan recipe from Food.com.
Provided by Latchy
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter) and place on a baking tray.
- Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper.
- Cook until the leaves are just softened.
- Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid.
- Divide the spinach between the ramekins and break two eggs on top of the spinach.
- Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan.
- Bake for 10-12 minutes or until the eggs are set and puffed up.
- Serve immediately with toast.
BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL
Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
- Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.
Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
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.
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- Preheat the oven to 400 degrees. Coat a 2 quart casserole dish with non-stick spray or coat with butter. Thaw the spinach and squeeze out most of the moisture (no need to go overboard here, just make sure it's not dripping).
- Cut the tomatoes into chunks and place them in the bottom of the casserole dish. Sprinkle the spinach over the tomatoes. Season the tomatoes and spinach with the garlic powder, red pepper flakes, a pinch of salt, and some freshly cracked pepper (about 5 cranks of a pepper mill).
- Crack the eggs on top of the spinach and tomatoes. Drizzle the cream over everything in the dish, then top with the shredded cheese. Bake the dish in the oven for 15-20 minutes, or until the whites are opaque, but still soft and moist (they should jiggle slightly when you shake the dish). The exact cooking time will depend on the size and shape of your dish, so begin checking for doneness at around 15 minutes.
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