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

Easy

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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Ingredients

  • 400g fresh spinach
    Spinach

    Spinach

    spin-atch

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

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

    Butter

    butt-err

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

  • 4 eggs
    Eggs

    Egg

    egg

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

  • 8-12 slices French stick

Method

  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, questions and tips

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boistizon
11th Feb, 2012
5.05
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
22nd Jan, 2012
5.05
fantastic! first time trying baked eggs - will do this again
sarzi1973
23rd Aug, 2011
5.05
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
15th May, 2011
5.05
i don't eat eggs but i made this for my family, who loved it.
campels
7th Dec, 2010
How do I make the Basil, Parmesan and tomato butter
macker1
27th Nov, 2010
This looks a good one, but I haven't tried it yet . Where can I get the butter - or should I make it ? Cheers Jim
purpleflufff
23rd Oct, 2008
4.05
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
17th Aug, 2008
5.05
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
philinbrighton
21st May, 2008
5.05
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
28th Mar, 2008
4.05
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.

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Phyllis Apple
12th May, 2014
How many calories without the bread?
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