Shirred Eggs with Spinach
Recipes · Breakfast · Recipe, Typed Supps
Eggs baked in cream over greens. The lazy way to cook eggs for more than two people at once.
Allergens and patterns
Contains eggs, milk. Fits: Halal, Kosher, Gluten-free.
Ingredients
- 4 eggs (200g) Eggs — Cracked whole into hollows in the spinach, so the yolks stay soft while the whites set.
- a large bag (250g) Spinach — Wilted and squeezed dry first. Skip the squeezing and the dish floods with water halfway through baking.
- 1/4 cup (60g) Cream — Poured around rather than over the eggs. It keeps the whites tender where the oven would otherwise make them rubbery.
- grated (20g) Parmesan — Over the top, where it browns.
- a scrape (1g) Nutmeg — The classic partner to cream and spinach, and at this quantity you will taste it without being able to name it.
Nutrition per serving
- Calories: 298.5 kcal
- Protein: 20g
- Carbohydrate: 2.1g
- of which sugars: 1.9g
- Fat: 22.9g
- of which saturated: 11.4g
- Fibre: 3.8g
- Sodium: 287mg
Method
- Wilt the spinach, drain it, and squeeze out as much water as you can.
- Spread it in an oven dish, season with the nutmeg, and make four hollows.
- Crack an egg into each, pour the cream around them, and scatter the parmesan over.
- Bake at 190°C for 12–14 minutes, until the whites are set and the yolks still move.
Nutrients it supplies
More in Breakfast