Description
This spinach and feta egg bake combines the rustic flavors of Mediterranean cuisine with the elegance of brunch, featuring jammy egg yolks, wilted spinach, tangy feta, and aromatic fresh herbs.
Ingredients
- Olive oil or cooking spray for greasing
- 3 loosely packed cups baby spinach, roughly chopped
- 8 large eggs (add 2 more if whisking)
- 2 tablespoons sun-dried tomatoes packed in olive oil, finely chopped
- 2 ounces feta cheese, crumbled (about ⅓ cup)
- ¼ teaspoon fine salt
- Several grinds freshly ground black pepper
- Small handful fresh herbs (oregano and basil)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 2-quart casserole dish or 9×9 baking pan with olive oil or cooking spray.
- Spread the chopped baby spinach evenly across the bottom of the prepared dish.
- Crack the eggs into a medium bowl, then gently pour them over the spinach, keeping the yolks intact.
- Sprinkle the finely chopped sun-dried tomatoes over the eggs, then season with salt and pepper.
- Crumble the feta cheese over the dish and add the fresh herbs.
- Bake in the preheated oven for 15-30 minutes, depending on your desired yolk doneness.
- Allow the dish to rest for 5 minutes before serving.
Notes
For extra flavor, consider adding additional herbs or substituting different types of cheese. Monitor the baking closely to achieve your preferred yolk consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean