Spinach Baked Eggs may sound plain, but they’re definitely are anything but that! Eggs are baked in delicious and flavorful creamed spinach and topped with Parmesan cheese. Serve with garlic toast for a special brunch or #meatfree dinner.
I am obsessed. No. I didn’t share this obsession with the #SundaySupper Instagram challenge. For that obsession post, I shared my most recent obsession, but you’ll just have to look and see what that is. This obsession is with baked eggs. I have no idea why. I saw something about coddled eggs and just ran with it.
And, this is where I’m heading. This is the second version of baked eggs I’ve made. The first one was amazing and I hope you check it out here. I love the mushrooms, cheddar, and the tomatoes. It was my first attempt at baked eggs based off the idea that almost all countries and cuisines use eggs. Either for breakfast, lunch, or dinner; almost every country in the world eats eggs! I’m trying to cook a recipe from each of them.
But this one? This dish was inspired by this recipe here, which was amazing. Honestly. I had never made any creamed spinach anything up until that recipe. And that recipe was delicious and amazing and perfect for us for dinner on #MeatlessMonday. Yes. That was a hideous run on sentence and my grammar sucks sometimes. Deal.
It seems like my fails turn into other recipes that inspire other recipes. Because, you see, that recipe was supposed to be a green style shakshuka (still on the menu to make at some point). But, for some reason, I didn’t have enough spinach to make the shakshuka style egg dish. So, I turned it into the creamed spinach recipe which truly tasted amazing. I hope you try it.
Since I hadn’t made an egg recipe in a few, I knew we were due again. When I sat down to make the menu for the week, I thought about the creamed spinach recipe, the mushroom cheddar recipe, and finally came up with this recipe. And I’m so glad I did. It was oh so tasty.
At some point, I’m finally going to nail the baked egg thing. My eggs must be well done. The hubs’ eggs have to be runny. I know it’s a timing issue, but when I try to bake eggs based on recipes I’ve read and researched, they just aren’t done enough to suit for either me or the hubs. And even these eggs weren’t all that done enough. They were in the oven for about 20 plus minutes which, from what I’ve read, should have been plenty of time.
Please please please, just keep checking your yolk to make sure it doesn’t get overcooked for your liking. Just a simple finger test should be sufficient to check the yolk. Make sure you take it out just a little under what you’re looking for. The egg will continue to cook while it’s out of the oven while it rests a minute or 5 before serving. Trust me on this one.
I’d err on the side of undercooked. So long as the white is solid, you’re good to go. Make sure that happens before you decide to serve it up to your guests or family. For me, that’s easy. Mine almost had a boiled texture to them because I baked them forever. I was fine with that! Please monitor your eggs while they cooking and touch them every now and then to make sure they’re not overcooked.
What’s your favorite egg dish? Have you ever baked eggs?
- 1/2 cup thinly sliced shallots
- 1 cups fat free milk
- 2 ounces fat free cream cheese
- 14 ounces frozen spinach, drained and squeezed dry
- 1 teaspoon minced garlic
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried thyme
- 1 cup reduced fat Parmesan cheese, divided
- 8 large eggs
- 12 ounces thickly sliced French bread
- 1 clove garlic, halved
- Preheat oven to 400.
- Heat a large skillet coated with cooking spray over medium-high heat. Add the shallots and sauté 3 to 4 minutes or until they begin to soften. Add the milk and creamy cheese, stirring with a whisk until combined.
- Stir in the next four ingredients (spinach through thyme). Sprinkle in 1/2 cup of Parmesan cheese and stir until melted. Simmer until the spinach is heated through and the Parmesan cheese melts. Remove from heat and pour into individual, au gratin dishes.
- With the back of a spoon, make two wells in each of the four dishes. Crack two eggs into each of the wells.
- Bake at 350 until the eggs are cooked do your liking. For me, I like mine well done, so I started mine at least 5 minutes before the others.
- While the eggs are baking, lightly toast the bread. Slice the clove of garlic in half and rub the toast with the cut side of the garlic.
- When the yolks are almost cooked to your liking, remove from the oven and allow to sit a few minutes before serving with the toast.