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Baked Eggs with Spinach & Feta


Baked Eggs with Spinach and Feta

Baked Eggs with Spinach and Feta

S. Wongkaew

Baked eggs are a great way to enjoy eggs for breakfast.

The eggs are baked in ramekins with spinach, feta cheese, a little cream and then topped with thinly sliced green onions.

You can always substitute spinach with other ingredients like bacon, ham, tomatoes or mushrooms.


  • Olive oil to grease ramekins
  • 4 large, free-range eggs
  • 1 cup of loosely-packed chopped spinach (silverbeet)
  • 2 Tbsp of cream or 1 Tbsp of butter
  • 1/2 cup of low-fat feta cheese
  • 2 spring onions (green shallots) ends trimmed, thinly sliced
  • Salt & freshly ground black pepper
  • Toasted wholemeal bread, cut into fingers, to serve 2
  • 2 Ramekins or baking dishes to hold two eggs


  1. Pre-heat oven to 390F (200C). Brush the ramekins or baking dishes with a little oil to lightly grease.
  2. Line the dishes with chopped spinach. Crack one egg at a time over the spinach. Repeat with remaining ramekin.
  3. Pour the cream evenly among dishes. If you're using butter, chop it up with a knife and sprinkle it over the eggs. Sprinkle eggs with feta and shallots. Season with salt and pepper.
  4. Place dishes on a baking tray. Bake in preheated oven for 10 minutes or until eggs are cooked to your liking. Serve immediately with toast fingers.
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