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Vegetarian, Meal soups and plant based

Baked eggs with spinach and toast soldiers

Baked eggs with spinach is a dish for 4 people, ready in 25 minutes, rated very easy, for about €1.50 per person. The key to success is pulling the ramekins out of the oven while the whites are just barely set, since the eggs keep cooking from the ramekin's residual heat.

Baked eggs nestled on creamy spinach, with crispy toast soldiers on the side, it's pure comfort.

Baked eggs with spinach and toast soldiers
Total time
25 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

Baked eggs strike the perfect balance between comforting and effortless. Here, a runny yolk meets spinach melted into cream, lightly seasoned with nutmeg and garlic, under a thin layer of gruyere that turns golden in the oven. The contrast in textures, creamy underneath, soft in the center, crisp on the toast soldiers, is what makes this dish so appealing.

This is a reassuring weeknight recipe, loved by kids who get to dip their toast soldiers and by adults looking for an easy last minute dinner. It comes together with just a handful of ingredients, bakes in ten minutes, and only requires watching the eggs closely near the end. Mon Chou likes to suggest it whenever there's fresh spinach to use up before it wilts.

The ingredients

4 people

Dairy

  • Eggs 8
  • Heavy cream 12 cl
  • Shredded gruyere 60 g
  • Butter 30 g

Fruits and vegetables

  • Fresh spinach 500 g
  • Garlic 1 cloves

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Eggs, Lactose, Gluten

The step by step recipe

  1. Wilt the spinach in a pan with a knob of butter and the chopped garlic. 5 min

    Press out the excess water afterward.

  2. Add the cream, nutmeg, salt and pepper, and let it reduce. 3 min

    The sauce should stay thick so it doesn't make the eggs watery.

  3. Divide the spinach among four buttered ramekins and crack two eggs into each one.

    Make a small well to nestle the eggs into.

  4. Sprinkle with gruyere and bake at 180°C. 10 min

    You can set the ramekins in a dish of hot water for a gentler bake.

  5. Toast the bread, cut it into strips, and serve alongside the baked eggs.

    Butter the toast soldiers while they're hot, they'll be irresistible.

Our tips to get it right

  • Butter the inside of the ramekins generously before adding the spinach, this keeps the eggs from sticking to the bottom.
  • Crack each egg into a cup first before sliding it into the ramekin, so you catch any broken yolk before it's too late.
  • If you use frozen cooked spinach, drain it very thoroughly, otherwise the extra water will thin out the cream.

The variations

  • Swap the gruyere for comte or shredded emmental for a slightly milder flavor.
  • For a richer version, scatter some cooked bacon bits over the spinach before adding the eggs.
  • For a quicker kid friendly version, serve the baked eggs with grilled white bread fingers instead of country bread.

What to serve it with

  • A simple green salad
  • A bowl of vegetable soup to start
  • Apple juice or a light tea

Storage

Baked eggs are best enjoyed right out of the oven, while the yolk is still runny. If you have leftovers, cover the ramekins and keep them in the refrigerator for up to 1 day, then reheat gently in the oven, keeping in mind the yolk will cook through. Freezing isn't recommended, as cooked eggs don't hold up well once thawed.

Questions about this dish

Can you make baked eggs with spinach ahead of time?

You can prepare the creamy spinach base several hours ahead and keep it in the refrigerator. Crack the eggs and bake only right before serving, since they need to cook just before you eat to keep the yolks runny.

Can you use frozen spinach instead of fresh?

Yes, use about 400g of frozen spinach, thawed and well drained. Cook it briefly with the garlic and butter just like fresh spinach, making sure to press out as much water as possible.

How do you know when the eggs are cooked just right?

The whites should look opaque and set around the edges, while the center still jiggles slightly. If you gently shake the ramekin and the yolk moves under a thin film, it's time to take the eggs out.

Do you have to bake the eggs in a water bath?

No, it's not required, but placing the ramekins in a dish of hot water gives a gentler, more even cook. Without a water bath, just keep a closer eye on the eggs since they can cook a bit faster.

How long does it take to make baked eggs with creamy spinach and grilled toast soldiers?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in baked eggs with creamy spinach and grilled toast soldiers?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does baked eggs with creamy spinach and grilled toast soldiers cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose, gluten. Always check the labels of the products you buy.

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