Baked eggs with spinach

Baked eggs with spinach

  • serves 6
  • Easy

Baked eggs with spinach is the perfect dish for a lighter brunch. It feels indulgent, but baked with spinach, mushrooms and low-fat crème fraîche, this comes in at under 200 calories per serving



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


  • 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.

Nutritional Information

  • Kcals 131
  • Fat 8.7g