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
Cheesy Baked Eggs make a wonderful breakfast or light lunch.
Print RatePrep 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!
FOLLOW ME ON SOCIAL MEDIA
Charlotte Jacklin says
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
Lucy Parissi says
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
Anne Dalzell says
We had baked eggs at a local restaurant and they were gorgeous, I fancy whipping these up this morning.
Sam Williams says
This looks really tasty, and healthy too
Jackie Chapman says
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.
Ali Johnson says
This looks so delicious. I should try to cook more espeially when there are so many inspiring recioes like this around.
kristinbur says
Looks delicious and gluten free. Bonus!
Zoey H says
This looks good and esp like spinach in the dish