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Spinach Baked Eggs with Parmesan & Tomato Toasts

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Ingredients
  Softened butter 4 Ounce (100 Gram)
  Grated parmesan 4 Tablespoon
  Finely chopped sun dried tomatoes 1 Tablespoon
  Basil leaves 8 , shredded
  Fresh spinach 14 Ounce, stalks trimmed (400 Gram)
  Eggs 4
  French bread slice 12
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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4.12222
Average: 4.1 (18 votes)

Nutrition Rank

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 mg380.9%

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

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Spinach Baked Eggs With Parmesan & Tomato Toasts Recipe