Easy and Healthy Baked Eggs Over Creamy Spinach
If you’re looking to impress guests with a fancy brunch dish, look no further! These easy baked eggs over creamed spinach are super simple to prepare and require very few ingredients making it the perfect semi-homemade meal. I came upon this idea after seeing baked or shirred eggs on the brunch menus of several restaurants around Chicago and I decided to make my own version. I also slimmed it down a little bit with some semi-homemade, low fat ingredients.
Ingredients: 1 package of creamed spinach 2 small shallots 1 tablespoon butter 1 large tomato 8 large eggs ¼ cup fat free ricotta cheese 1 tablespoon sriacha sauce ¼ cup shredded cheddar cheese 4 tablespoons fat free half and half 4 small ramekins for baking 2 tablespoons chopped chives or green onion Salt and Pepper
Directions:
Preheat oven to 350 degrees
Heat up creamed spinach according to package and add to bowl with ricotta and sriacha sauce, set aside and let cool
Mince shallots and sauté in a pan with butter until translucent, don’t brown. Combine with spinach mixture, add salt and pepper to taste
Slice tomato into medium slices, season lightly with salt and pepper
Divide spinach mixture into 4 ramekins, top with tomato, 2 eggs
Pour 1 tablespoon of half and half into each ramekin and a sprinkling of shredded cheddar cheese
Place all 4 ramekins on baking dish and bake for approximately 12-15 minutes or until egg whites are fully cooked and yolks are still slightly runny. If you are worried about raw egg, bake longer, dish will still be delightful
Top with chopped chives and serve along with toast, bisquits, French bread
