Eggs baked in a skillet atop smoothly melted leeks and tasty spinach for a weekend brunch. Such a healthy and virtuous main course just begs for a croissant, don’t you think?  Add in a foamy latte and I’m in heaven.

 

Skillet-Baked Eggs with Spinach
Serves 2
Delectable baked eggs on melted leeks and sauteed fresh spinach. Perfect for a healthy brunch, and allows the indulgence of a croissant on the side!
Write a review
Print
Ingredients
  1. 1 tbsp unsalted butter
  2. 1 tbsp olive oil
  3. 3 tbsp chopped leek (white and pale-green parts only)
  4. 2 tbsp chopped scallion (white and pale-green parts only)
  5. 6 cups fresh spinach (6 oz)
  6. kosher salt
  7. 1 teaspoon fresh lemon juice
  8. 2 large eggs
  9. pinch of smoked paprika
  10. 1 tsp chopped fresh oregano
Instructions
  1. Preheat oven to 325°. Melt the butter and oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low and cook until soft (about 10 minutes). Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.
  2. Transfer spinach mixture to two small cast-iron skillets or one 8" skillet, leaving any excess liquid behind. Make a deep indentation in each small skillet, or two in the larger skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10–15 minutes.
  3. Sprinkle with a touch of smoked paprika and chopped oregano. Serve immediately.
Adapted from Bon Appetit
Adapted from Bon Appetit
Entertablement http://entertablement.com/

SaveSave

I’m sharing this post with Between Naps on the Porch.SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Next
Previous