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BREAKFAST ON THE GO: SPINACH & TOMATO BAKED EGGS

A half-cup of Spinach provides more than five times your daily dose of vitamin K, which helps blood clot and builds strong bones. A powerful green full of bone-strengthening vitamin K, spinach also is high

A half-cup of Spinach provides more than five times your daily dose of vitamin K, which helps blood clot and builds strong bones. A powerful green full of bone-strengthening vitamin K, spinach also is high in vitamins A and B, iron, magnesium and dietary fiber, supporting the eyes, liver and digestive system. So if you want to boost your breakfast here is a yummy recipe with vitamins included!

These baked eggs with spinach and tomato are so easy to make, that any sunday brunch will be ready in no time! Also you can add whatever you want, like ham, sausage, asparagus or maybe some baby arugula for a splash of green at the end, fresh herbs from the garden are my thing, so i chop any herbs i have on hand to top it.

 

Ingredients (serves 2)

4 large eggs

1 cup spinach

1 sliced tomato

Salt and Pepper

1/4 cup of grated Parmigiano cheese (or preferred)

Salt and pepper

Herbs for topping

4 slices of Bread

1/4 cup of butter

2 garlic cloves

 

Preheat an oven to 350°F.

Add a layer of the spinach over a pre-buttered saucepan, then spray some Parmigiano on top, add a layer of the sliced tomatoes and finally add the eggs one by one, top with salt, pepper, some olive oil and more Parmigiano cheese. Bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 20 minutes. Serve immediately. Serves 4.

Melt the butter and chop the garlic, add to butter and spread the mix into the slices of bread, add the herbs on top and bake for 5 minutes or until it starts get toasted.

Serve the eggs on top of the bread and enjoy!

 

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