Spinach Baked Egg Cups

    25 minutes

    Individual serving breakfast cups with freshly wilted spinach, eggs and a dash of cream baked in the oven to create a one of a kind breakfast. Serve with toast.

    2 people made this

    Serves: 4 

    • 10g butter, melted
    • 1 garlic clove, peeled but left whole
    • 5 cups English spinach leaves - washed, drained and diced
    • pinch of ground nutmeg, to taste
    • pinch of ground cinnamon, to taste
    • salt and ground white pepper, to taste
    • 4 eggs
    • 1/4 cup cream

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 degrees C. Brush four 150ml ramekins with the melted butter.
    2. Spear the garlic clove on the end of a fork. Wilt the spinach in a non-stick frying pan over a high heat, stirring with the fork to flavour with the garlic. Discard the garlic.
    3. Drain and press out any excess moisture from the spinach then season to taste with nutmeg, cinnamon, salt and pepper. Divide the spinach evenly among the ramekins, making a hollow in the middle.
    4. Break an egg into each hollow and top each one with 1 tablespoon of the cream. Add a little extra pepper if you like.
    5. Put the ramekins in a baking dish and pour boiling water around them to come about halfway up the sides. Bake for 10–12 minutes until the eggs are just set. Remove the ramekins from the dish, wipe dry and serve.

    cook's tips

    • If you happen to have some leftover cooked rice, add this to the spinach.
    • Alternatively, replace the spinach with some diced fresh tomatoes or mushrooms sauteed in a little olive oil.

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    This is simple yet delicious. I melted a little butter in a small fry pan with a small smashed garlic clove, using that mixture to coat the ramekin and sauté the fresh spinach leaves. I only seasoned it with salt and pepper, and didn’t bother with a water bath. Thanks for sharing!  -  07 Jan 2015