Sometimes when I sit down to write a blog post, I have a sense of deja vou. Then I search my own archives. Oh that’s right, I did make Baked Eggs with Spinach and Tomatoes this summer! Well this one is different, OK?
I found this recipe for Baked Eggs with Spinach and decided to try a miniature version in a loaf pan. Unless you’re feeding a crowd, a 13″x9″ pan is pretty big. I had just picked up a new carton of Land O’Lakes eggs from the store (see disclosure) and there’s always a box of spinach in my freezer. Really, the most difficult part of the recipe is determining when the eggs are done. You can use the old fashioned method of shaking the pan, but the eggs are quite hidden under the breadcrumbs and cheese. So you might try the more modern method of a food thermometer. Based on the picture below, I need to improve my skills in this area. This still ended up a rich and delicious lunch, and I’ll be sure to practice again soon.
Baked Eggs with Spinach
1 T Smart Balance Light
1 (10 oz.) package frozen spinach, thawed and drained
2 Land O Lakes eggs
1/4 c. breadcrumbs
1/4 c. freshly grated Parmesan cheese
Heat oven to 350F. Place margarine in loaf pan, and bake for 4-5 minutes to melt. Remove pan from oven, and stir spinach in melted margarine to coat. Create two indentations in spinach, and carefully crack an egg into each space. Sprinkle with breadcrumbs and cheese. Bake for 12-15 minutes, until eggs are set.
– Adapted from Serious Eats
Disclosure: As part of the Foodbuzz Tastemaker Program, I received a coupon for 2 dozen free eggs from Land O’Lakes. The opinions in this post are completely my own, and I was not compensated by any other method to write this review.