Editor’s note: For Meatless Friday today, we’re featuring a recipe from a guest chef with a new cookbook! Coming November 17 from Avery, Simply Scratch is packed with 120 wholesome, homemade recipes that are easy to make.
In our house, we like our eggs when the whites and yolk are set and you can eat them on thick slices of buttered toast. Because, frankly, who needs a fork when you have toasted and buttered ciabatta? (I kid. Sort of.) After one bite you’ll be thinking about these baked eggs for days, I tell you.
Whether you’re feeding a large crew or just need to whip up breakfast for yourself, this wholesome meal is your jam. It can easily be scaled up or down depending on what you need, and is virtually eff ortless (which is music to my ears first thing in the morning). It’s guaranteed to leave you full and satisfi ed. All that’s left afterward is to wash the dishes. Okay, pretend I didn’t just say that.
SERVES 4 | TOTAL TIME: 30 MINUTES
Olive oil mister or cooking spray
3 tablespoons freshly grated Parmesan cheese
2 teaspoons minced fresh flat-leaf parsley
½ teaspoon minced fresh thyme leaves
3 tablespoons unsalted butter
1 clove garlic, minced
4 cups baby spinach
1 cup halved cherry tomatoes
½ teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
8 medium or large eggs, at room temperature (see Simply Scratch Tip)
Buttered toast, for serving
- Preheat the oven to 375ºF. Spray four shallow-sided oval baking dishes with olive oil or cooking spray and place on a rimmed baking sheet.
- In a small bowl, combine the Parmesan, parsley, and thyme. Set aside.
- In a small saucepan, melt the butter with the garlic and cook for 1 to 2 minutes, or until the garlic has softened.
- Place the spinach, tomatoes, and red pepper flakes in a large bowl. Pour the garlic butter over the top and toss to coat. Divide the tomato mixture among the prepared baking dishes, season with a pinch of salt and black pepper, and bake for 10 minutes.
- Working quickly, crack two eggs into a measuring cup and carefully pour them into one baking dish over the tomato mixture. Repeat with the remaining eggs so each baking dish is topped with two eggs. Sprinkle some of the Parmesan-herb mixture over each baking dish, dividing it evenly.
- Return the baking sheet with the baking dishes to the oven, setting it on the lowest rack, and bake for 12 to 15 minutes more, or until the egg whites are opaque and the yolks are cooked to your preference. Rotate the pans halfway during baking to ensure even cooking.
- Serve warm with buttered toast.
Copyright 2015 Laurie McNamara.
Recipe and photo reprinted from Simply Scratch by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company.
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