Ingredients for Baked Eggs With Spinach And Parmesan
- 1 tsp butter
- 1 tablespoon olive oil
- 1 cup (100g) fresh spinach
- salt to taste
- freshly ground black pepper to taste
- 4 tablespoons grated Parmesan cheese
- 8 large eggs
- 4 tablespoons heavy cream
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How to Make Baked Eggs With Spinach And Parmesan
- Preheat oven to 200°C (400°F). Lightly grease 4 ramekins (approximately 6-ounce size) and place them on a baking tray.
- Heat 1 tablespoon of olive oil in a medium-sized frying pan over medium heat. Add 1 cup (100g) of fresh spinach and season with salt and freshly ground black pepper to taste.
- Cook the spinach, stirring occasionally, until it's just wilted and softened, about 2-3 minutes.
- Drain the spinach in a colander. Once cool enough to handle, squeeze out any excess liquid thoroughly.
- Divide the spinach evenly among the prepared ramekins.
- Crack 2 large eggs on top of the spinach in each ramekin.
- Pour 1 tablespoon of heavy cream over the eggs in each ramekin and sprinkle with 1 tablespoon (about 5g) of grated Parmesan cheese.
- Bake for 10-12 minutes, or until the egg whites are set and the yolks are cooked to your liking. The egg whites should be puffed and slightly golden.
- Serve immediately. Garnish with extra parmesan cheese and a sprinkle of fresh cracked black pepper if desired. Enjoy with a side of toast!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
4g
Fat
36g
Carbs
1g
