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Recipe details
Tomato, Spinach, and Parmesan Baked Eggs
Eggs baked over garlic-butter spinach and tomatoes, finished with Parmesan and herbs and served with buttered toast.
≈ 126 kcal/100 g · ≈ 105 kcal/serving
40 minEasyAmerican
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.
olive oil or cooking spray1 ml
finely grated Parmesan cheese3 g
fresh flat-leaf parsley0.7 g
fresh thyme leaves0.5 g
unsalted butter10.5 g
garlic, minced0.75 pcs
baby spinach28 g
cherry tomatoes, halved37 g
red pepper flakes0.35 g
kosher salt0.5 g
freshly ground black pepper0.15 g
medium or large eggs2 pcs
buttered toast, for serving0.25 pcs
Cookware and utensils
four shallow oval baking dishes
rimmed baking sheet
small bowl
small saucepan
large bowl
measuring cup
oven
Directions
01
Preheat the oven to 191°C (375°F).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
191°C (375°F)
02
Coat one shallow baking dish with olive oil or cooking spray and place it on a rimmed baking sheet.
Products
olive oil or cooking spray — 1 ml
Action
coat
Time
1 min
Temperature
no heat
03
Combine the Parmesan, parsley, and thyme in a small bowl.
