Spinach baked eggs with parmesan & tomato toasts

Spinach baked eggs with parmesan & tomato toasts

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(12 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
Make these as a simple starter or as a tasty brunch - a great combination of flavours

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal494
  • fat33g
  • saturates18g
  • carbs31g
  • sugars4g
  • fibre4g
  • protein20g
  • salt2.23g
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  • 400g fresh spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100g Basil, parmesan (or vegetarian alternative) & tomato butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 8-12 slices French stick


  1. Heat oven to 190C/fan 170C/gas 5. Wash the spinach and trim off any thick stalks. Put into a large pan, then cook, covered, until the spinach is wilted, about 2-3 mins. Drain well, pressing out all excess water, then return to the pan with about a quarter of the butter, stirring until the spinach is glistening.

  2. Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 mins, until the eggs are just set. Meanwhile, grill the bread on one side until crisp, then spread the untoasted side with the remaining butter and grill again until crisp. Serve the eggs with the toast on the side.

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Comments (12)

boistizon's picture

Do not be tempted to mess about with this recipe!! It is absolutely delicious. In my book if its not broken don't try to fix it. We had this as part of a Sunday Brunch - wonderful - will definitely do again!

zoothornrollo's picture


first time trying baked eggs - will do this again

sarzi1973's picture

I fried off a chopped up chestnut mushroom and a small clove of garlic before adding the spinach to the pan. Very yummy, will definitely make again!

manavidang's picture

i don't eat eggs but i made this for my family, who loved it.

campels's picture

How do I make the Basil, Parmesan and tomato butter

macker1's picture

This looks a good one, but I haven't tried it yet .
Where can I get the butter - or should I make it ?

purpleflufff's picture

I made this recently and it was simple and yummy. I added chopped ham to the mix which gave it more substance and also I hadnt prepared the butter so used what I could from store cupboard supplies. I wil be making this again and do the butter properly!

rossag's picture

I make this quite a lot and always find it goes down so well. It's healthy-ish (depending on how much butter you use!) and is very tasty. My girlfriend loves it and always tells her friends about it.

philinbrighton's picture

Make this all the time and it always goes down a storm as a brunch or a starter. I've started using frozen spinach, I really don't think you notice the difference and it cuts the cost and the effort a lot!

fruitspangle's picture

I've made these a few times - they always go down well!Although I think that using baby spinach leaves improves the dish.
I've also tried adding a few pieces of smoked streaky bacon to the spinach and wilting the leaves in a little of the bacon fat. Instead of the butter topping try pouring a little single cream to cover the eggs, then sprinkling with parmesan and paprika.

gander's picture

Had these for brunch, were delicious! Made the butter from Lurpac, dried basil, grated hard cheese, tomato puree & seasoning as these are what I had in the kitchen at the time. Cooked in a coffee cup as I didn't have a ramekin. Will definitely have again!

sylvia's picture

I cooked these as a starter and they were delicious and very easy to make. I made the herb butter to go with them which again was very easy. These would make lovely brunch. Will make again.

Questions (1)

Phyllis Apple's picture

How many calories without the bread?

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