Parmesan and spinach baked eggs
These cheesy parmesan and spinach baked eggs make a delicious savoury breakfast perfect for any day of the week. From start to finish, this tasty dish can be ready in 20 minutes - giving you a quick and easy recipe you'll want again and again.
Feb 25, 2016 11:13pm- Serves 4
- 10 mins preparation
- 10 mins cooking
ingredients
Parmesan and spinach baked eggs
- 250 gram frozen spinach, thawed
- 3/4 cup thickened cream
- 1/3 cup sun-dried tomato pesto
- 8 eggs, at room temperature
- 1/3 cup freshly grated parmesan
method
Parmesan and spinach baked eggs
- 1
Preheat oven to 200ºC (180ºC fan-forced.) Grease four 1 1/2 cup shallow ovenproof dishes. Place on an oven tray.
- 2
Using hands, squeeze excess liquid from spinach. Place spinach in a bowl. Add cream and pesto. Season; mix well.
- 3
Spoon spinach mixture among prepared dishes. Using the back of a spoon, make 2 small indents in top of spinach mixture in each dish.
- 4
Carefully crack an egg into each indent. Sprinkle with cheese. Bake for 10 minutes or until eggs are cooked to your liking.