The lunch edit 351

Baked Eggs with Spinach and Feta

Make baked eggs with spinach and feta, from the first ingredient to the finished dish.

1 serving · 10 ingredients · 4 steps

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Baked Eggs with Spinach and Feta, plated and ready to serve. — The finished recipe. Baked Eggs with Spinach and Feta

Ingredients 1 to 6 for baked eggs with spinach and feta arranged separately on a dark worktop. — Ingredients 1 to 6. 2 large, about 110 g Egg. 200 g Spinach. 30 g Feta. 50 g Onion. 2 cloves, about 6 g Garlic. 5 g Olive oil

Ingredients 7 to 10 for baked eggs with spinach and feta arranged separately on a dark worktop. — Ingredients 7 to 10. A small handful Fresh dill. 1 slice, about 50 g Sourdough. To taste Black pepper. To taste Salt

Baked Eggs with Spinach and Feta, preparation step 1: Heat the oven to 200°C. Soften the onion in the oil in a small ovenproof pan for six minutes, add the garlic for a minute, then the spinach in handfuls until it has all wilted. Cook until the liquid has gone. — Step 1. Heat the oven to 200°C. Soften the onion in the oil in a small ovenproof pan for six minutes, add the garlic for a minute, then the spinach in handfuls until it has all wilted. Cook until the liquid has gone.

Baked Eggs with Spinach and Feta, preparation step 2: Season, stir in the dill, and make two hollows. Crack an egg into each and crumble the feta over the top. — Step 2. Season, stir in the dill, and make two hollows. Crack an egg into each and crumble the feta over the top.

Baked Eggs with Spinach and Feta, preparation step 3: Bake for ten to twelve minutes, until the whites are set and the yolks are still soft. — Step 3. Bake for ten to twelve minutes, until the whites are set and the yolks are still soft.

The finished baked eggs with spinach and feta. — Step 4. Toast the sourdough and serve it for dipping.

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