Jkawe

Mediterranean

Greek Baked Eggs

Greek Baked Eggs combine nutrient rich eggs, with salty feta, red onion, spinach and artichoke for a healthy brunch, lunch or light dinner dish.

  • Prep10 min
  • Cook12 min
  • Total22 min
  • Makes1 servings
  • Calories373
Greek Baked Eggs

Method

  1. 1

    Preheat the oven to 375 degrees F.

  2. 2

    In a medium skillet heat the olive oil over medium heat. Sauté the red onion until tender, then stir in baby spinach and sauté until wilted.Remove from heat and place the spinach and onion in a small ramekin.Top with chopped artichoke hearts then feta cheese, and then the two cracked eggs.Bake at 375 degrees F for approximately 12-15 minutes (or until eggs are cooked to your preference).Remove from the oven and top with fresh parsley and additional feta.

Notes

This recipe serves one, but can be easily double of trebled to feed larger numbers. Break the eggs gently into the ramekin to avoid breaking the yolk, otherwise you risk it becoming a bit scrambled. The joy of baked eggs is dipping some fresh bread into the runny yolk. To avoid rubbery eggs do not overcook the eggs. Don't walk away from the oven, instead keep an eye on the egg as it bakes and remove it from the oven when the yolk is still runny. This is a dish best served fresh, as reheating will only result in overcooked eggs. So I like to serve it warm, straight from the oven. I have used a ramekin to bake these eggs, however if you don't have ramekins use a small oven proof dish instead.

Per serving

  • Carbs7 g
  • Protein18 g
  • Fat31 g
  • Fiber1 g

Also filed under

Mediterranean Breakfast

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