Writing of hot breakfasts and eggs – here’s a very easy dish that you can prepare in minutes. Love this breakfast anytime! This simple breakfast of baked eggs with wilted baby spinach is high in vitamin A, C, Folate, Manganese and Potassium.
6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach
4 eggs (can increase to 6 if you are using more spinach)
Salt and freshly Ground Pepper, to taste
1 Tbsp crumbled Feta Cheese for 1-2 eggs (about 2-3 Tbps in total) (also try with Gruyere)
A little olive oil or olive oil butter for greasing your ramekins or baking dish.
Preheat the oven to 400°F. Grease with a little olive oil individual ramekins or other small oven safe dishes that can accomodate 1-2 eggs.
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 susbtantially cooked inside.
Serve with some toasted sourdough bread on the side. A healthy breakfast that will keep you going for hours! Enjoy!