Oven-Poached Eggs in Spinach Nests

Mark Boughton Photography
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 40 mins


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 340
  • Fat 13g
  • Saturated Fat 5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 4g
  • Cholesterol 275mg
  • Sodium 690mg
  • Potassium 720mg
  • Carbohydrate 30g
  • Fiber 5g
  • Sugars 4g
  • Protein 27g
  • Trans Fat 0
  • Vitamin A 350mg
  • Vitamin C 35%
  • Calcium 40%
  • Iron 30%