EGGS WITH SPINACH AND TOMATOES
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.
Nutrition Facts : Calories 277 g, Fat 20 g, Fiber 4 g, Protein 17 g, SaturatedFat 5 g
SPINACH BAKED EGGS WITH PARMESAN & TOMATO TOASTS
Make these as a simple starter or as a tasty brunch - a great combination of flavours
Provided by Mary Cadogan
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 190C/fan 170C/gas 5. Wash the spinach and trim off any thick stalks. Put into a large pan, then cook, covered, until the spinach is wilted, about 2-3 mins. Drain well, pressing out all excess water, then return to the pan with about a quarter of the butter, stirring until the spinach is glistening.
- Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season with salt and pepper, then top with a slice of butter. Bake for 10-12 mins, until the eggs are just set. Meanwhile, grill the bread on one side until crisp, then spread the untoasted side with the remaining butter and grill again until crisp. Serve the eggs with the toast on the side.
Nutrition Facts : Calories 494 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 2.23 milligram of sodium
BAKED EGGS WITH SPINACH, TOMATOES, RICOTTA & BASIL
Serve this Italian-inspired take on a shakshuka for an easy brunch. If you're not vegetarian, you could also add chorizo
Provided by Esther Clark
Categories Breakfast, Brunch, Lunch
Time 40m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in the tomatoes, 1 tsp sugar and pesto. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.
- Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over the ricotta and scatter with the parmesan. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.
Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
BAKED EGGS WITH SPINACH
Categories Milk/Cream Egg Breakfast Brunch Bake Vegetarian Quick & Easy Lunch Spinach Ramekin Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
- Serve eggs in ramekins with bacon and toast.
BAKED EGGS W/SPINACH AND TOMATOES
Make and share this Baked Eggs W/Spinach and Tomatoes recipe from Food.com.
Provided by Wok With You
Categories Breakfast
Time 35m
Yield 6 1/2 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
- Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
- Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
- Bake until the whites are set,20-22 minutes.
- Divide among individual plates. Add dollops of the cream cheese, if desired.
Nutrition Facts : Calories 230.8, Fat 13.9, SaturatedFat 3.7, Cholesterol 423, Sodium 453, Carbohydrate 11.6, Fiber 4, Sugar 5.1, Protein 16.7
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