Spinach Baked Eggs
Add a dose of green to your breakfast by making these Spinach Baked Eggs, instead of the classic eggs and toast. Spinach contains a lot of iron and are added to green breakfast smoothies because of their nutritional value. If you...
Add a dose of green to your breakfast by making these Spinach Baked Eggs, instead of the classic eggs and toast. Spinach contains a lot of iron and are added to green breakfast smoothies because of their nutritional value. If you don't feel like blending a green smoothie today, simply make this quick and easy dish that's great for breakfast, brunch, or lunch.
Spinach Baked Eggs
Makes 4 portions
- 2 tbsp. of butter
- 1 finely chopped onion
- 2 cloves of minced garlic
- 3 cups frozen, thawed chopped spinach
- 1/2 cup of milk
- 2 tbsp. of all-purpose flour
- 4 eggs
- salt and cracked black pepper to taste
- Melt butter in a skillet and add the onion, and cook about 4 minutes or until transparent.
- Add the garlic and cook about 3 minutes.
- Add the spinach and cook about 7 minutes or until most of the water has evaporated.
- Sprinkle flour over spinach mixture and stir until well combined.
- Add 1/2 cup milk and stir to combine.
- Bring to a simmer and allow milk to thicken.
- If you’re looking for a looser baked egg, add more milk.
- Season to taste with salt and pepper.
- Bring a kettle to a boil.
- Divide spinach mixture between 4 ramekins, and crack 1 egg on top of each.
- Place ramekins in high-rimed baking sheet and pour boiling water in baking dish until it reaches halfway up the sides of the ramekins.
- Bake at 350 degrees F for about 25 minutes or until white is set but yolk remains runny.
Enjoy the spinach and egg straight out of the ramekin or on a nice piece of toast. If you have some spinach left and feel like another vegetable dose, go ahead and make a healthy green spinach smoothie to go with it!