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Recipe details
Spinach Baked Egg Puffs
Bite-size spinach and egg puffs baked until lightly golden and set.
≈ 141 kcal/100 g · ≈ 234 kcal/serving
35 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh spinach80 g
large egg1 pcs
heavy cream30 ml
cooking oil5 ml
salt1 g
Cookware and utensils
mini muffin pan
mixing bowl
whisk
baking sheet
Directions
01
Wilt the spinach in a dry skillet over medium heat.
Products
fresh spinach — 80 g
Action
Wilt
Time
3 min
Temperature
170°C / 340°F skillet surface
02
Cool the spinach until warm rather than hot.
Products
fresh spinach — 80 g
Action
Cool
Time
3 min
Temperature
warm
03
Whisk the egg, cream, and salt in a bowl.
Products
large egg — 1 pcs; heavy cream — 30 ml; salt — 1 g
Action
Whisk
Time
2 min
Temperature
room temperature
04
Stir the spinach into the egg mixture.
Products
fresh spinach — 80 g; large egg — 1 pcs; heavy cream — 30 ml
Action
Stir
Time
1 min
Temperature
warm mixture
05
Brush the mini muffin cups with oil.
Products
cooking oil — 5 ml
Action
Brush
Time
2 min
Temperature
room temperature
06
Divide the mixture among the cups.
Products
fresh spinach — 80 g; large egg — 1 pcs; heavy cream — 30 ml
Action
Divide
Time
2 min
Temperature
room temperature
07
Bake the puffs until rounded and set in the center.
Products
No products at this step
Action
Bake
Time
18 min
Temperature
190°C / 375°F
08
Remove the puffs from the pan and serve warm.
Products
No products at this step
Action
Remove
Time
2 min
Temperature
at least 74°C / 165°F inside
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available