Baked Spinach and Eggs makes a great, easy breakfast. Top with avocado, tomatoes, feta cheese, and serve with toast.
Recipe from Two Peas & Their Pod
4.2 from 5 votes
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
1 tablespoonolive oil
8ouncesspinachlarge stems removed
Salt and freshly ground pepper
1/3cuphalved grape tomatoes
1/4cupcrumbled feta cheese
Preheat the oven to 375 degrees F. Grease 4 (6 oz) ramekins with nonstick cooking spray and set aside.
In a large skillet, heat the olive oil over medium high heat. Add the shallot and garlic and cook for 2-3 minutes. Stir in the spinach and cook until wilted, about 5 minutes.
Divide the cooked spinach among the prepared ramekins. Break an egg into each ramekin and sprinkle each with salt and black pepper, to taste. Place the ramekins on a rimmed baking sheet.
Bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 20 minutes. Remove from the oven and garnish with tomatoes, avocado, and feta cheese. Serve immediately. We like to serve the baked eggs with toast.