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.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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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


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.