Olive Magazine
Baked eggs with spinach

Green eggs

Published: May 21, 2015 at 10:03 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

These baked eggs with spinach are the perfect dish for a nourishing and healthy brunch. Combining protein rich eggs, spinach, mushrooms and creamy crème fraîche, this dish will keep you satisfied for hours

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal131
fat8.7g
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Make these green eggs, then also check out our eggs Benedict, spring greens shakshuka, chorizo brunch eggs and more of the best breakfast ideas with eggs.

Ingredients

  • spray olive oil
  • 1 shallot, finely diced 
  • 50g mushrooms, sliced
  • 1 clove garlic, crushed
  • 500g  spinach
  • 2 tbsp crème fraîche, regular or low-fat
  • 2 tsp Dijon mustard
  • 6 small eggs
  • 2 tbsp gruyèyere or any other melting cheese
  • sourdough toast, to serve

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Heat a spray of olive oil in a pan and fry the shallot until soft. Fry the mushrooms until the juice given off has evaporated and they turn golden, then add the garlic and fry for another minute.Add the spinach and stir until wilted, then add the crème fraîche, and Dijon. Season well.

  • STEP 2

    Tip the spinach and mushrooms into a baking dish and spread out, making 6 dips in the mixture. Crack the eggs into the dips, sprinkle over the gruyere (avoiding the yolks) then bake for 12-15 minutes until the whites have set and the yolks are done to your liking. Serve with toast.

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