Baked Eggs W/Spinach and Tomatoes
photo by Wok With You
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
6 1/2 cup
- Serves:
- 4
ingredients
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 16 ounces spinach, trimmed (2 bunches)
- 8 eggs, separated (yolks kept whole, if possible)
directions
- Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
- Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
- Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
- Bake until the whites are set,20-22 minutes.
- Divide among individual plates. Add dollops of the cream cheese, if desired.
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Reviews
RECIPE SUBMITTED BY
I live in San Francisco, CA and it is blessing since most of the freshest produce is grown close-by. I often talk about food while eating and planning out what I'm going to eat later. Thank goodness for my fast metabolism!
My chef du jour is Dennis Leary, who operates a small, diner-like, 20-seat restaurant named Canteen. He used to cook for Rubicon, but moved on to owning a smaller venue where he has more interaction with his guests. His food is delicious and inspiring!
Also, I'm currently reading a food blog by a city farmer who raises her own vegetables and animals and it's pretty facinating. Let me know if you'd like the link!
The books I'm reading right now are, "How to Pick a Peach" and Zuni Cafe Cookbook. It's all about great California cuisine and just an overall pleasure to read!
Thank you hollyfrolly for trying my recipes and adopting me! Next time you're in San Diego, try Cafe Chloe, downtown. It's a wonderful french bistro I think you'd enjoy!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">