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–+ servings
Perfect cool Spring morning to turn my oven on for this simple baked eggs breakfast with wilted baby spinach. High in vitamin A, C, Folate, Manganese and Potassium.
Yield: 4 servings
5 from 1 vote

Baked Eggs with Wilted Baby Spinach

Course: Breakfast, Brunch
Cuisine: American
Perfect cool Spring morning to turn my oven on for this simple baked eggs breakfast with wilted baby spinach. High in vitamin A, C, Folate, Manganese and Potassium.

Ingredients

  • 2 tsp olive oil
  • 1/4 cup diced shallots
  • 1 1/2 lb baby spinach (large stems removed)
  • 4 large eggs
  • salt and freshly ground pepper (to taste)
  • 2 tbsp shredded Asagio cheese
  • baking spray

Instructions

  • Preheat an oven to 400°F.
  • Lightly spray four oven-safe dishes or ramekins with cooking spray.
  • Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes.
  • Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes.
  • Mix in Asagio cheese and remove from heat.
  • Divide the wilted spinach among the oven-safe dishes, making a well in the center of each.
  • Break an egg into each dish and season with salt and pepper.
  • Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or to your liking.
  • Serve immediately.

Notes

Adapted from Baked Eggs with Cream on Williams Sonoma.

Nutrition

Serving: 1egg, Calories: 152.5kcal, Carbohydrates: 7.9g, Protein: 12.2g, Fat: 9.3g, Saturated Fat: 2.8g, Cholesterol: 190mg, Sodium: 244mg, Fiber: 3.7g, Sugar: 0.7g
WW Points Plus: 4