Baked spinach eggs
These simple-to-make savouries make a cracking breakfast or brunch, especially if feeding a crowd.
Serves: 12
Preparation time: 10 minutes
Cooking time: 20 minutes
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You will need
- 12 slices Sainsbury's wholemeal loaf, crusts removed
- 40g English butter by Sainsbury's, plus extra for greasing
- 60g baby leaf spinach
- 12 medium British free range Woodland eggs by Sainsbury's
Recipe Information
Step by step guide to making Baked spinach eggs
- Preheat the oven to 180°C, fan 160°C, gas 4. Roll the slices of bread with a rolling pin until thin, then spread each with a little of the butter.
- Lightly grease a 12-hole muffin tray. Press each slice, buttered-side up, into the muffin tin, folding slightly to fit. Place a small amount of spinach into the base of each.
- Crack an egg into each bread cup, then bake for 20 minutes, until the egg whites are set.
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Nutritional information for Baked spinach eggs
Nutritional information for Baked spinach eggs
Nutrition type | per serving |
---|---|
Calories | 184 kcal |
Total Fat | 10.1g |
Saturated Fat | 3.6g |
Salt | 0.49g |
Sugar | 1.3g |
This recipe is:
- Vegetarian
- No nut products
- Cutting down fat
Here are your recipe ingredients
Add products to your trolley individually or simply add them all and remove any you don't need later.
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£1.99
£7.96/kg
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£1.00
83p/100g
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