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| Prep Time | 20-30 minutes |
| Cook Time | 20-25 minutes |
| Servings |
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Ingredients
- 6 cups baby spinach firmly packed or 1 (10 oz or up to 1 lb) bag fresh baby spinach
- 4 pieces eggs (can increase to 6 if you are using more spinach)
- salt to taste
- ground pepper to taste (fresh)
- 1 tbsp feta cheese for 1-2 eggs, crumbled (about 2-3 Tbsp in total)
- Baking spray or a little oil for greasing
Instructions
- Preheat the oven to 400°F. Lightly spray or grease with a little oil individual ramekins or other small oven safe dishes that can accommodate 1-2 eggs. Set aside.
- Place the spinach in a deep skillet or a large frying pan. Add a little water (2-3 Tablespoons). Using medium heat, cook the spinach just until wilted, roughly 3-4 minutes. Use either your hand or a spatula to pack in the spinach.
- Drain the excess water well especially if you are using frozen spinach. Distribute the spinach evenly among the prepared ramekins or oven-safe dishes.
- Crack 1-2 eggs on top of the spinach. Season lightly with salt and pepper - lightly because Feta cheese is pretty salty on its own. Sprinkle the crumbled feta cheese on top.
- Place the baking dishes or ramekins on a cookie sheet and bake for about 15-18 minutes or until the eggs are set/cooked (whites are set and yolks look firm on the edges) to your liking. I like mine well-done but some like eggs that are a little runny. Whatever you like as long as the eggs are substantially cooked inside, it's fine.
- Serve with some toasted bread or rice on the side and tomato juice! A healthy breakfast that will keep you going for hours! Enjoy!
