Spinach Baked Eggs with Parmesan & Tomato Toasts Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyCuisine
VegetarianMain Ingredient
Interest Group


 Softened butter4 Ounce (100 Gram)
 Grated parmesan4 Tablespoon
 Finely chopped sun dried tomatoes1 Tablespoon
 Basil leaves8 , shredded
 Fresh spinach14 Ounce, stalks trimmed (400 Gram)
 French bread slice12

Nutrition Facts

Serving size: Complete recipe

Calories 2423 Calories from Fat 1255

% Daily Value*

Total Fat 141 g217%

Saturated Fat 75.1 g375.7%

Trans Fat 0 g

Cholesterol 1142.6 mg

Sodium 3838.2 mg159.9%

Total Carbohydrates 200 g66.8%

Dietary Fiber 17.4 g69.5%

Sugars 22.8 g

Protein 96 g192.5%

Vitamin A 836.8% Vitamin C 198.1%

Calcium 162.2% Iron 129.2%

*Based on a 2000 Calorie diet


1. Mix the soft butter with the Parmesan, tomatoes and basil. Heat oven to 190C/170C fan/gas 5. Wash the spinach, put into a large pan, then cover and cook until the spinach is wilted, about 2-3 mins. Drain well, pressing out all water, then return to the pan with a quarter of the flavoured butter. Allow to melt.
2. Heat grill to high. Divide the spinach between 4 buttered ramekins, then break an egg into each. Season, then top with a knob of butter. Bake for 10-12 mins until the eggs are just set Grill the bread on one side until crisp, spread the untoasted side with a little more butter, grill again until crisp, then serve.