Baked Eggs with Spinach, Parmesan and Paprika

Baked Eggs with Spinach, Parmesan and Paprika.

Baked eggs with spinach that impress as a starter or a sumptuous breakfast in bed or brunch with family and friends, perhaps. My husband Peter took these impressive photos after he rustled these ‘bad boys’ up recently. Being plant-based, I don’t eat them but they go down well with other family members and friends.

Add some crusty, fresh baked bread or alternatively British asparagus for dipping!

 

Baked Eggs With Spinach, Parmesan and Paprika

(Serves 2)

• 2 large handful of fresh spinach
• 1/2 tsp sea salt
• 1/2 tsp paprika
• 4 eggs
• 200g grated parmesan

Instructions

Preheat oven to 200 degrees celcius and lightly grease two oven-safe ramekin dishes

Steam and wilt spinach in a steamer until soft and divide between the two ramekins and fill the base. Season with paprika and sea salt to taste

Top the spinach with 1-2 eggs each.

Cook for 8-10 minutes or until desired doneness. The whites should be cooked through but the yolk still soft.

Top with the parmesan cheese and serve with toast.

Serve with fresh bread for dipping!

Have you tried baked eggs? They’re a unique, more special way of eating eggs! As I mentioned, being plant based, I don’t eat eggs or dairy but my husband really enjoys this baked eggs recipe. Let me know if you try them, won’t you!

 

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