You are here: Home » Recipes » Oven-Poached Eggs in Spinach Nests 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 PrintEmail Ingredients Spinach Nests: Cooking spray3 eggs1/2 cup all-purpose flour1 pound small-curd cottage cheese4 (10-ounce) boxes frozen chopped spinach, thawed and well-drained1/2 teaspoon salt Freshly ground black pepperEggs:8 large eggs1 cup shredded Swiss or Parmesan cheese4 English muffins, split and toasted1/2 cup slivered red bell pepper, optional1/2 cup slivered onion, optional Instructions Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray. 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. 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. 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.