Baked Eggs With Tomato and Spinach
Eggs baked in individual ramekins over garlicky spinach and tomato sauce, finished with Parmesan. An easy, elegant oven breakfast ready in under 30 minutes.
By Tasty Nest Recipes Editorial TeamPublished
28 min total 4 ramekinsEasy
Photo: Andrea Goh · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Baked eggs, sometimes called shirred eggs, are cracked into small dishes over a flavourful base and baked until the whites set. They look impressive on a brunch table but need very little hands-on work.
This version uses a quick layer of garlicky wilted spinach and tomato sauce, with a splash of cream and some Parmesan on top. Serve with toast for dipping.
Equipment you'll need
- 4 (6-ounce) ramekins or small baking dishes
- Skillet
- Baking sheet
Tips for success
- Check the eggs from 10 minutes; ovens and ramekin sizes vary.
- A warm base helps the eggs cook evenly, so assemble while the sauce is hot.
- Official guidance recommends firm yolks for anyone pregnant, very young, older or immunocompromised.
Substitutions and variations
- Use kale or chard instead of spinach.
- Add a spoonful of crumbled feta or goat cheese under the egg.
- Bake everything in one 9-inch dish and increase the time to 15 to 20 minutes.
Storage
To store: Best eaten immediately.
Recipe
Baked Eggs With Tomato and Spinach
Eggs baked in individual ramekins over garlicky spinach and tomato sauce, finished with Parmesan. An easy, elegant oven breakfast ready in under 30 minutes.
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Yield
- 4 ramekins
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Heat the oven
Heat the oven to 375°F (190°C). Lightly oil the ramekins and set them on a baking sheet.
Step 2: Wilt the spinach
Heat the oil in the skillet over medium heat, add the garlic and cook for 30 seconds. Add the spinach and cook until wilted, 1 to 2 minutes. Stir in the tomatoes, salt and red pepper flakes and simmer for 3 minutes.
Step 3: Fill the ramekins
Divide the tomato and spinach mixture among the ramekins and make a small well in each.
Step 4: Add the eggs
Crack an egg into each well, season with a pinch of salt, drizzle with cream if using and sprinkle with Parmesan.
Step 5: Bake
Bake for 12 to 15 minutes, until the whites are completely set. Bake 2 to 3 minutes longer for firm yolks. The eggs will keep cooking slightly after they come out.
Step 6: Serve
Finish with black pepper and basil and serve with toast.
Cuisine: European · Course: Breakfast
Estimated nutrition per serving
- Calories
- 170
- Protein
- 10 g
- Fat
- 13 g
- Carbs
- 5 g
- Fibre
- 2 g
- Sugars
- 3 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/baked-eggs
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