British & Irish · Breakfast · Lunch
Baked Eggs with Spinach
Silky eggs baked in individual ramekins over a bed of garlicky wilted spinach, finished with a little vegetarian Italian-style hard cheese. A simple, protein-rich dish that feels special enough for a weekend brunch.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 9% · Fat 58% · Protein 33%
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Ingredients
For 4 servings- 10 cups (about 300 g)Fresh baby spinach
- 2 tsp9 gOlive oil
- 2 cloves6 gGarlic, finely chopped
- 8 large400 gEggs
- 4 tbsp60 gMilk, semi-skimmed
- 1/4 cup20 gVegetarian Italian-style hard cheese (Parmesan-style, made without animal rennet), finely grated
- 1 pinchGround nutmeg
- 1/2 tspSalt
- 1/4 tspBlack pepper, ground
- 1 tbspFresh chives, snipped (optional)
Steps
- 1
Heat the oven to 190 °C / 375 °F and place four ramekins (about 250 ml each) on a baking tray.
- 2
Warm the olive oil in a large frying pan over medium heat.
- 3
Add the garlic and stir for 30 seconds until fragrant but not browned.
- 4
Add the spinach in handfuls, turning it until fully wilted, about 3 minutes.
- 5
Tip the spinach into a sieve and press out as much liquid as you can with a spoon.
- 6
Season the spinach with the nutmeg, half the salt and half the pepper.
- 7
Divide the spinach between the ramekins and make a hollow in the centre of each.
- 8
Crack two eggs into each hollow.
- 9
Spoon 1 tbsp milk over each ramekin, then sprinkle with the grated cheese and the remaining salt and pepper.
- 10
Bake for 12 to 15 minutes, until the whites are fully set; bake a few minutes longer for firm yolks, which is advised for young children, pregnant people and older adults.
- 11
Scatter with chives, if using, and serve hot, taking care as the ramekins will be very hot.
Swaps, storage and make-ahead
Swaps
- Use a vegetarian mature Cheddar or a vegetarian Gruyère-style cheese instead of the Italian-style hard cheese if that is easier to find.
- Replace the semi-skimmed milk with an unsweetened soya drink or a certified gluten-free oat drink, and leave out the cheese, to make it dairy-free.
- Swap a 300 g bag of frozen spinach, thawed and squeezed dry, for the fresh spinach to save time and cost.
- Spoon a little tomato passata under the spinach in each ramekin for a saucier, shakshuka-style version.
Storage
Baked eggs are best eaten fresh, as the yolks overcook and the whites turn rubbery when reheated. If you do have leftovers, refrigerate them within 2 hours, eat within 1 to 2 days, reheat until steaming hot, and do not freeze.
Make ahead
Wilt, drain and season the spinach up to 1 day ahead and keep it covered in the fridge, then divide it between the ramekins, add the eggs and bake just before serving, allowing a few extra minutes for the cold spinach.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (200 g) | Per 100 g | |
|---|---|---|
| Calories | 211 kcal | 106 kcal |
| Protein | 17.1 g | 8.6 g |
| Carbohydrates | 5 g | 2.5 g |
| of which sugars | 1.5 g | 0.8 g |
| Fiber | 1.7 g | 0.9 g |
| Fat | 13.7 g | 6.9 g |
| of which saturated | 4.5 g | 2.3 g |
| Sodium | 559 mg | 280 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
