Tomato, Spinach, and Parmesan Baked Eggs
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Preheat the oven to 375ºF. Spray four shallow-sided oval baking dishes with olive oil or cooking spray and place on a rimmed baking sheet.
  2. In a small bowl, combine the Parmesan, parsley, and thyme. Set aside.
  3. In a small saucepan, melt the butter with the garlic and cook for 1 to 2 minutes, or until the garlic has softened.
  4. Place the spinach, tomatoes, and red pepper flakes in a large bowl. Pour the garlic butter over the top and toss to coat. Divide the tomato mixture among the prepared baking dishes, season with a pinch of salt and black pepper, and bake for 10 minutes.
  5. Working quickly, crack two eggs into a measuring cup and carefully pour them into one baking dish over the tomato mixture. Repeat with the remaining eggs so each baking dish is topped with two eggs. Sprinkle some of the Parmesan-herb mixture over each baking dish, dividing it evenly.
  6. Return the baking sheet with the baking dishes to the oven, setting it on the lowest rack, and bake for 12 to 15 minutes more, or until the egg whites are opaque and the yolks are cooked to your preference. Rotate the pans halfway during baking to ensure even cooking.
  7. Serve warm with buttered toast.
Recipe Notes

SIMPLY SCRATCH TIP: To bring your eggs up to room temperature, place them in a bowl and cover with warm (not hot) water. Leave them for about 15 minutes while you prep breakfast.