Baked Eggs with Spinach and Feta
Eggs baked over wilted spinach and crumbled feta with a drizzle of olive oil and fresh herbs. An elegant and protein-rich brunch that takes 15 minutes from start to table.
Prep
5m
Cook
12m
Diff.
Eas
Serves
2
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Ingredients
Egg, quail, whole, fresh, raw
4 large eggs
Mustard spinach, (tendergreen), raw
3–4 large handfuls
Cheese, feta, whole milk, crumbled
crumbled
Garlic, raw
2 cloves, sliced
Oil, olive, extra virgin
2 tablespoons
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Instructions
Preheat the oven to 190°C.
Heat olive oil in an oven-safe frying pan over medium heat. Add the garlic and cook for 30 seconds.
Add the spinach in batches and stir until wilted. Season with salt and pepper.
Spread the spinach evenly in the pan. Crumble the feta over the top.
Make 4 wells in the spinach and carefully crack an egg into each.
Transfer to the oven and bake for 8–10 minutes until the whites are set but the yolks are still runny.
Drizzle with a little olive oil and scatter over fresh herbs. Serve straight from the pan with crusty bread.
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