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Oven-Poached Eggs in Spinach Nests

Oven-Poached Eggs in Spinach Nests

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

Prep: 15 days Cook: 40 days
Serves: 8 Save

Ingredients (17)

Spinach Nests

  • ¼ oz Cooking Spray
  • 3 Eggs
  • ½ cup All Purpose Flour
  • or ½ cup Matzo Meal
  • 16 oz Small Curd Cottage Cheese
  • 40 oz Chopped Spinach, Frozen
  • ½ tsp Salt
  • 1 tsp Freshly Ground Black Pepper

Eggs

  • 8 Large Eggs
  • 1 cup Shredded Swiss Cheese
  • or 1 cup Shredded Parmesan Cheese
  • 4 English Muffins
  • or 4 cup Brown Rice
  • or 4 cup Cooked Barley
  • or 4 Prepared Potato Pancakes
  • ½ cup Roasted Red Bell Pepper Strips (optional)
  • ½ cup Sliced Onion (optional)
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Directions

  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.