Oven-Poached Eggs in Spinach Nests

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 40 mins

Prepare the spinach nests up to two days ahead for an easy egg brunch dish.

Mark Boughton


Spinach Nests:
Cooking spray
3 eggs
1/2 cup all-purpose flour
1 pound small-curd cottage cheese
4 (10-ounce) boxes frozen chopped spinach, thawed and well-drained
1/2 teaspoon salt
Freshly ground black pepper
8 large eggs
1 cup shredded Swiss or Parmesan cheese
4 English muffins, split and toasted
1/2 cup slivered red bell pepper, optional
1/2 cup slivered onion, optional


  1. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.
  2. To prepare the spinach nests, combine eggs, flour and cottage cheese; whisk well. Add spinach, salt and pepper; stir well. (This can be done up to 2 days ahead). Press mixture into prepared dish. Make 8 indentations with the back of a spoon (this is where the eggs will later be placed). Bake 25 minutes.
  3. Remove from oven and using a spoon, hollow the nests out even more deeply. Break an egg into each indentation. Bake 15 minutes or until whites are set. Sprinkle with cheese. Bake 1 minute.
  4. Place 1 egg and spinach nest on English muffin half. Garnish with slivered red pepper and onion, if desired.

Passover variation: Substitute 1/2 cup matzo meal for flour in the spinach nests. Substitute brown rice, cooked barley or potato pancakes for the English muffins.

Recipe by Crescent Dragonwagon.