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Baked eggs with spinach, Gruyère and tomatoes

March 12, 2014 by Lucy Parissi 28 Comments

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I am having a bit of a crazy time work-wise. It always happens around this time each year – the London Book Fair is a mere month away and in the publishing business this basically means that everyone goes a little bit crazy preparing for it.
 
This leaves very little time for blogging or even just plain cooking. Which is where these baked eggs come in. This is THE recipe for when you are in a hurry, starving and facing a pretty bare fridge. Easy, delicious, cheap and filling. Thumbs up all the way.
 
Feel free to vary the ingredients according to taste and what you have available. This recipe can easily be adapted for the Slimming World plan.
 
 

Cheesy Baked Eggs

Lucy Parissi | Supergolden Bakes
Cheesy Baked Eggs make a wonderful breakfast or light lunch.
0 from 0 votes
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Course: Breakfast / Brunch
Cuisine: Continental
Keyword: Baked Eggs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 1
Calories: 414kcal

Ingredients

  • Handful fresh spinach , roughly chopped
  • 1 slice pancetta or bacon (optional)
  • Handful cherry tomatoes , halved
  • 2 large eggs
  • 50 g | 1/2 cup finely grated Gruyere (or substitute with cheese of choice)
  • 1 tsp Dijon mustard
  • Splash Worcestershire sauce
  • 2-3 tbsp double cream
  • Salt and pepper to season
  • Butter to grease

Instructions

  • Preheat the oven to 190C | 375F. Grease a small ovenproof dish (or double recipe and use a larger dish) with butter.
  • Scatter the chopped spinach and pancetta on the bottom of the dish.
  • Make two wells in the spinach and place the eggs in them carefully to preserve the yolks.
  • Arrange the tomatoes around the eggs.
  • Mix the grated cheese with the double cream, mustard and Worcestershire sauce and spoon over the top of the dish. Season with salt and pepper.
  • Bake in the oven for 15-20 minutes - longer if you prefer the yolks to set.
  • Serve with toasted, buttered bread - yum!

Nutritional Info

Calories: 414kcal | Carbohydrates: 4g | Protein: 32g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 398mg | Sodium: 698mg | Potassium: 311mg | Sugar: 3g | Vitamin A: 949IU | Calcium: 628mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
 
 
 
 

 

Filed Under: BREAKFAST

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Comments

  1. Charlotte Jacklin says

    December 18, 2016 at 8:17 pm

    Made this for breakfast for 4 this morning, made it in a big Falcon baking dish. It went down a storm! The eggs weren’t runny, so will experiment with timings next time (we have a terrible oven). But the OH wants it to be a breakfast staple, will definitely be doing again! Thank you. Cx

    Reply
    • Lucy Parissi says

      December 19, 2016 at 11:22 am

      A thing I always forget is that eggs continue to cook after you take them out of the oven in a hot dish. So if you want them really runny it’s worth keeping in mind. I remember making Shakshuka and the eggs were very runny when out of the oven but by the time I had photographed the dish they had almost set

      Reply
  2. Anne Dalzell says

    October 12, 2014 at 9:24 am

    We had baked eggs at a local restaurant and they were gorgeous, I fancy whipping these up this morning.

    Reply
  3. Sam Williams says

    September 22, 2014 at 11:09 pm

    This looks really tasty, and healthy too

    Reply
  4. Jackie Chapman says

    September 22, 2014 at 7:27 am

    This looks delicious I will definitely give it a try. It would be a good dish to give my son for breakfast before school, I do like to give him a hot breakfast in the cold weather and this would make a nice change from the norm.

    Reply
  5. Ali Johnson says

    September 21, 2014 at 6:45 pm

    This looks so delicious. I should try to cook more espeially when there are so many inspiring recioes like this around.

    Reply
  6. kristinbur says

    September 21, 2014 at 3:03 pm

    Looks delicious and gluten free. Bonus!

    Reply
  7. Zoey H says

    September 17, 2014 at 4:32 am

    This looks good and esp like spinach in the dish

    Reply
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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