YOUR SOLIN GENERATED RECIPE
Baked Eggs with Feta and Spinach
Baked eggs nestled in a bed of sautéed spinach and cherry tomatoes, finished with tangy feta and served with sourdough for a satisfying crunch.
INGREDIENTS
3 large eggs
1 oz feta cheese
2 cups baby spinach
0.5 cup cherry tomatoes
0.5 tbsp extra virgin olive oil
1 slice sourdough bread
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the extra virgin olive oil in a small oven-safe skillet over medium heat.
Add the baby spinach and halved cherry tomatoes to the skillet, sautéing until the spinach is just wilted and the tomatoes are softened.
Season the vegetable mixture with sea salt and black pepper.
Use a spoon to create three small wells in the vegetable mixture and carefully crack one egg into each well.
Sprinkle the crumbled feta cheese evenly over the eggs and vegetables.
Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are completely set but the yolks are still slightly runny.
While the eggs are baking, toast the sourdough bread until it is golden and crisp.
Remove the skillet from the oven and serve immediately with the toasted sourdough on the side for dipping into the yolks.