Best Baked Spinach And Eggs Recipes

BAKED EGGS WITH CANADIAN BACON, SPINACH, AND AGED CHEDDAR

Steps:

• Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside.
• Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes.
• Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
• Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
• Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast.

BAKED EGGS WITH SPINACH AND CHEESE

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 350°F.
• 2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil.
• 3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
• 4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids.
• 5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast.

BAKED EGGS WITH BACON AND SPINACH

Steps:

• Preheat oven to 400°F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
• Place 1 toasted English muffin half, split side up, in each ramekin. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper.
• Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.

BAKED EGGS WITH SPINACH AND PARMESAN

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 W/SPINACH AND TOMATOES

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.

BAKED EGGS WITH SPINACH AND MUSHROOMS

Steps:

• Put oven rack in upper third of oven and preheat oven to 450°F.
• Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
• Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

MOROCCAN BAKED EGGS WITH RED PEPPERS AND SPINACH

Steps:

• 1. Pre-heat oven to 375 degrees F. 2. Set a large saute pan over high heat and add a drizzle of olive oil. Add minced garlic then add spinach. Season with salt and pepper. Saute for 45-60 seconds until just wilted and drain on paper-towels to remove any excess moisture. 3. Divide the spinach and roasted red peppers between two small gratin dishes (about 4 inches long). Arrange vegetables so there are 3 nestling spots for eggs. Crack an egg into each of the spots. 4. Combine cream and harissa together in a small bowl. Drizzle harissa cream in and around each dish. Drizzle with a little olive oil. Sprinkle with pieces of goat cheese and season with paprika. 5. Bake on a sheet tray in oven for 8-10 minutes until egg whites are cooked through but yolks are still soft. Season with salt and pepper before serving.

BAKED SPINACH AND EGGS

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.

SKILLET BAKED EGGS WITH SPINACH, YOGURT, AND CHILI OIL RECIPE

Steps:

• Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4-5 minutes. Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10-15 minutes. Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter. NOTE: Kirmizi biber is available at kalustyans.com

SKILLET-BAKED EGGS WITH SPINACH, YOGURT AND CHILI OIL

Steps:

• Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. Preheat oven to 300. Melt 1 Tblsp of butter with oil in skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high, cook, turning frequently, until wilted, 4-5 minutes. Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. Make 4 deep indentations in center of spinach in skillet. Carefully break 1 egg each into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10-15 min. Melt remaining 1 Tblsp of butter in a small saucepan over medium-low heat. Add crushed red pepper and cook until butter starts to foam and browned bits form on the bottom of the pan, 1-2 min. Add oregano and cook for 30 sec longer. Remove garlic halves from yogurt, discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.

BAKED EGGS WITH SPINACH AND PROSCIUTTO

Steps:

• Preheat the oven to 350ºF (180ºC). Butter four 3/4-cup (6-fl. oz./180-ml.) ramekins. In a large saucepan, melt the 1 tablespoon butter over medium heat. A handful at a time, add the spinach, cooking until the first batch wilts before adding another handful. Cook all of the spinach until tender, about 3 minutes. Drain the spinach in a sieve, pressing gently to remove excess liquid. Transfer to a chopping board and coarsely chop. Heat the oil in a saucepan over medium heat. Add the prosciutto and cook, stirring occasionally, until its fat softens, about 2 minutes. Add the spinach and the 3/4 cup cream and bring to a boil. Cook, stirring often, until the cream has thickened and reduced to a few tablespoons, about 4 minutes. Season with salt, pepper and nutmeg. Divide evenly among the prepared ramekins. Break an egg into each ramekin. Season the top of each with salt and pepper, and drizzle each with 1 teaspoon of the cream. Carefully arrange the ramekins on a rimmed baking sheet. Bake, watching the eggs carefully to avoid overcooking, until the whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes. Remove from the oven and sprinkle each serving with 1 teaspoon of the Parmesan. Serve at once. Serves 4.

BAKED EGGS WITH SPINACH AND TOMATOES

Steps:

• Heat oven to 400. Heat oil in medium skillet over med-high heat. Add the garlic and cook 1 minute. Add the tomatoes, 1/2 t. salt,and 1/4 t. pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-qt baking dish. Beat egg whites 'til foamy, about 30 sec, then pour over spinach mixture. Carefully place the whole yolks over the top. Bake until the whites are set, 20-22 minutes. Divide among individual plates. Add dopllops of the cream cheese, if desired.

SKILLET-BAKED EGGS WITH SPINACH, YOGURT, AND CHILI OIL

Steps:

• Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. Preheat oven to 300°. Melt 1 Tbsp. butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4-5 minutes. Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10-15 minutes. Melt remaining 1 Tbsp. butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1-2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.

BAKED EGGS WITH SPINACH AND TOMATO

Steps:

• Preheat oven to 400 degrees. Meanwhile in a medium saucepan, heat oil over medium-high heat. Add onion and saute until soft. Add spinach until wilted. Add garlic and cook additional 30 seconds. Remove from heat. In medium bowl, stir together tomatoes, cumin, salt, pepper, paprika and hot sauce. Add onion/spinach mixture and stir to combine. Divide among 4 oiled 10-once ramekins. Crack an egg into the center of each ramekin, then sprinkle with feta. Bake until whites are set but yolks remain somewhat soft, about 15 minutes.

BAKED EGGS WITH BACON AND SPINACH

Steps:

• 1. Preheat oven to 400°F.
• 2. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels.
• 3. Pour off drippings from skillet; reserve drippings. Add spinach to pan, sprinkle with pepper, and toss over medium heat, 1 minute.
• 4. Transfer to strainer set over bowl to drain. Brush four 1-cup ramekins with drippings. Crumble bacon.
• 5. Place 1 toasted English muffin half, split side up, in each ramekin.
• 6. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each ramekin. Gently crack 1 egg into well in each ramekin, keeping yolk intact.
• 7. Drizzle 1 tablespoon cream over each egg. Sprinkle with salt and pepper. Bake eggs until whites are just set but yolks are still runny, 14 to 16 minutes.
• 8. Enjoy the full recipe @ http://goo.gl/U9ZPaB

BAKED SPINACH AND EGGS

Steps:

• Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs. See photo above. Set aside. Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach. Drain the excess water well especially if you are using frozen spinach. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes. Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper - lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top. Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are substantially cooked inside, it's fine. Serve with some toasted bread or rice on the side and tomato juice.