Baked Spinach and Eggs

Baked Spinach and Eggs


  • 6 cups firmly packed baby spinach or 1 (10 oz or up to 1 lb) bag fresh baby spinach* or frozen spinach
  • 1 whole egg + 2-3 whites
  • Salt and freshly ground pepper, to taste
  • Nonstick oil spray
  • PHASE 2: 1 tbsp crumbled feta cheese


  1. Preheat the oven to 400°F.
  2. Lightly spray individual ramekins or other small oven safe dishes that can accommodate 1-2 eggs.  Set aside.
  3. 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.
  4. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
  5. Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper to taste.
  6. PHASE 2: Sprinkle the crumbled feta cheese on top. OPTIONAL
  7. 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.
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