Baked Eggs, Cheese and Spinach

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Baked Eggs, Cheese and Spinach

I found this recipe in a cookbook and couldn't believe how much I loved it! I am not normally one for runny eggs but I tried it both ways--leaving the dish in the oven an extra 5 minutes versus pulling it out right at 15 minutes. I loved it with runny eggs. It was perfect for dipping a good crusty bread and soaking of that gooey egg and cheese mix. Decadent? Absolutely, and well deserved sometimes. Enjoy!

  • Prep Time: 5 mins
  • Cook Time: 15 -20 mins
  • Cooking Temp: 350
  • Servings: 1


  • 2 large eggs
  • 1 BIG handful(s) fresh spinach, chopped
  • 1 clove(s) garlic
  • 1/4 cup(s) blue cheese crumbles
  • 1/4 cup(s) gruyere or a favorite cheese, grated
  • 1 dollop sour cream
  • a bit of fresh nutmeg
  • a tad bit of butter
  • one small oven-safe dish or ramkin

Tips and Suggestions

Many thanks and Credit: In One Pot by Blanche Vaughan. Baked Eggs with Spinach and Blue Cheese


Butter your small oven-safe dish (large enough to hold 1 1/2 cups of water) then rub garlic in it from a fresh clove (I break mine down a bit to get the oil.)

Add chopped spinach, then crack two eggs over the spinach. Add salt and pepper to taste followed by blue cheese and gruyere. Top with sour cream and a bit of grated nutmeg.

Place on a cookie sheet in a 350-degree oven for 15 minutes (runny egg) to 20 (min) (less runny--more of a cooked yolk). Pull out of oven and enjoy with some good sourdough or crusty bread.

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