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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Baked Eggs with Wilted Baby Spinach Recipe

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This recipe for Baked Eggs with Wilted Baby Spinach is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 teaspoons olive oil
1/4 cup diced shallots
1 1/2 pounds baby spinach, large stems removed
4 large eggs
Salt and freshly ground pepper, to taste
2 tablespoons shredded Asagio cheese
Baking spray
Directions:
Directions:
Preheat an oven to 400°F. Lightly spray four oven-safe dishes or ramekins with cooking spray.

Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Mix in Asagio cheese and remove from heat.

Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Break an egg into each dish and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges, but still soft in the center, about 17 minutes or to your liking. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Per serving: Calories: 152; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 179mg; Sodium: 288mg; Carbohydrate: 8g; Dietary Fiber: 4g; Sugar: 1g; Protein: 12g

Nutrition Bonus: Potassium: 983mg; Iron: 30%; Vitamin A: 328%; Vitamin C: 81%; Calcium: 22%

 

 

 

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