Baked Eggs With Curried Spinach Recipes

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BAKED EGGS IN CREAMY SPINACH



Baked Eggs in Creamy Spinach image

"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

  • Preheat the oven to 350˚ F.
  • Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
  • Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

SPINACH EGG BAKE



Spinach Egg Bake image

This potluck pleaser showcases mouthwatering Wisconsin cheddar cheese. I first made this egg bake for an after-church breakfast. The big pan disappeared in a hurry!-Genny Derer, Madison, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 servings.

Number Of Ingredients 9

4 bunches green onions, finely chopped
1/4 cup butter
1 pound fresh spinach, trimmed
6 tablespoons minced fresh parsley
12 large eggs
1/2 cup sour cream
1/2 teaspoon salt
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 230mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

BAKED EGGS WITH SPINACH



Baked Eggs with Spinach image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Lunch     Spinach     Ramekin     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1/2 medium onion, finely chopped (1/4 cup)
2 tablespoons unsalted butter
1 1/4 pound spinach (2 bunches), coarse stems discarded and leaves coarsely chopped
1/3 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon black pepper
4 large eggs
Special equipment: 4 (8-ounce) ramekins
Accompaniments: bacon and buttered toast

Steps:

  • Preheat oven to 400°F.
  • Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
  • Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
  • Serve eggs in ramekins with bacon and toast.

EASY EGGS AND SPINACH BAKE



Easy Eggs and Spinach Bake image

This recipe is perfect for a quick breakfast, lunch or dinner. It's easy to make during those rush hours and you will usually have most of the ingredients already available in your pantry. Best part is you can make them in advance and refrigerate. All you need to do during morning rush is to heat and eat!! It's super healthy and nutritious.

Provided by quickbitechef

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

8 large egg whites
1 whole egg
1/4 cup shredded cheddar cheese, fat-free
1 cup cleaned and washed Baby Spinach, torn roughly
1/2 cup diced mushroom
1/4 teaspoon chili flakes, totally optional based on how much you can handle
1/2 teaspoon black pepper
kosher salt, to taste

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl whisk together all ingredients. Lightly spray 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.
  • Place ramekins on a cookie sheet and bake for 20 minutes or until eggs puff and are almost set in the center. Check with a skewer if you want to, it should come out clean. Serve hot.
  • Want to make these as your grab and go breakfast? Make these as muffins, all you need to do is pour the mixture in muffin tray and bake (don't forget to line your muffin tray). Refrigerate and heat them for those busy mornings :).
  • You can add vegetables of your choice. Bacon chopped in bite size pieces goes well too.

BAKED EGGS WITH SPINACH AND PARMESAN



Baked Eggs With Spinach and Parmesan image

Make and share this Baked Eggs With Spinach and Parmesan recipe from Food.com.

Provided by Latchy

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

butter, to grease
1 tablespoon olive oil
200 g baby spinach leaves
sea salt
fresh ground black pepper
4 tablespoons grated parmesan cheese
8 eggs
4 tablespoons cream
extra parmesan cheese

Steps:

  • Preheat oven to 200d Celsius Lightly grease 4 ramekins (about 9cm diameter) and place on a baking tray.
  • Heat a medium sized fry pan over a moderate heat and add the oil to the pan, then add the spinach and season with salt and pepper.
  • Cook until the leaves are just softened.
  • Drain the spinach in a colander and as soon as spinach is cool enough to handle, squeeze out excess liquid.
  • Divide the spinach between the ramekins and break two eggs on top of the spinach.
  • Pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan.
  • Bake for 10-12 minutes or until the eggs are set and puffed up.
  • Serve immediately with toast.

CURRIED SPINACH, EGGS & CHICKPEAS



Curried spinach, eggs & chickpeas image

Pack in the nutrients with this veggie supper made from spinach, eggs and chickpeas. It's healthy, low in calories, full of flavour and delivers four of your five-a-day

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 16

1 tbsp rapeseed oil
1 onion , thinly sliced
1 garlic clove , crushed
3cm piece ginger , peeled and grated
1 tsp ground turmeric
1 tsp ground coriander
1 tsp garam masala
1 tbsp ground cumin
450g tomatoes , chopped
400g can chickpeas , drained
1 tsp sugar
200g spinach
2 large eggs
3 tbsp natural yogurt
1 red chilli , finely sliced
½ small bunch of coriander , torn

Steps:

  • Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
  • Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.

Nutrition Facts : Calories 469 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium

BAKED EGGS ON CREAMED SPINACH



Baked Eggs on Creamed Spinach image

Categories     Milk/Cream     Egg     Breakfast     Brunch     Bake     Vegetarian     Quick & Easy     Spinach     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 bunch spinach (about 3/4 pound)
2 tablespoons minced onion
1 tablespoon unsalted butter
3 tablespoons heavy cream
freshly grated nutmeg to taste
2 large eggs

Steps:

  • Preheat oven to 400°F. and butter two 1/3- to 1/2-cup ramekins.
  • Discard coarse stems from spinach. In a 2- to 3-quart saucepan of boiling salted water cook spinach 2 minutes and drain in a sieve, pressing with back of a large spoon to remove as much water as possible. Finely chop spinach.
  • In a small nonstick skillet cook onion in butter over moderately low heat, stirring, until softened. Stir in spinach, cream, nutmeg, and salt and pepper to taste and cook, stirring, until hot.
  • Divide creamed spinach between ramekins and break an egg into each. On a baking sheet bake eggs in upper third of oven until whites are cooked through, or until desired doneness, about 12 minutes. (The yolks will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.)
  • Season eggs with salt and pepper and serve immediately.

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Top Asked Questions

What is the best way to bake eggs with spinach?
Baked Eggs with Spinach. They key to great baked eggs with just-set whites and yolks that are still slightly runny and without getting a dry film across the top is to cover the eggs with cream – plus a scattering of a good melting cheese also helps! Though you can’t see it in the photo, the base of the ramekin has a layer of spinach at the bottom.
How long does it take to cook spinach in the oven?
Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool. Brush a 9-by-13-inch baking dish with olive oil.
How do you cook mushrooms and spinach in a pan?
Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes. Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from the heat and let cool. Brush a 9-by-13-inch baking dish with olive oil.
How long do you boil spinach for eggs?
Stir in the spinach, then cover and cook for 20-25 mins. Season to taste. Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve.

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