Recipe: Spinach Baked Eggs with Tomato & Parmesan Bagel

This was only my second time trying baked eggs – the first was a bit of a mess (2 large eggs into 2 small avocados – not advised!). Anyhow, this time it came out lovely!



One bag of spinach

Tomato puree (to taste)

2 eggs

One mini multiseed bagel (or roll of choice)

2 tsps of parmsan


Preheat oven to 170oc (fan), 190 conventional

Boil the spinach until it is wilted (this will only take a couple of minutes)

Drain and ensure all the excess water is removed

Divide the spinach between two ramekins

Cook for 10-12 minutes, until the eggs are just set

Toast the mini bagel and spread with tomato puree and a sprinkling of parmesan

Serve the eggs with the mini bagel on the side