Ingredients
Scale
- 4 large eggs
- 2 cups fresh spinach, chopped
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup hollandaise sauce (homemade or store-bought)
- Optional: toasted bread or English muffins for serving
Instructions
- Begin by heating olive oil in a skillet over medium heat. Add chopped spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper, then set aside.
- Preheat your oven to 375°F (190°C).
- In four small ovenproof ramekins or a baking dish, evenly distribute the sautéed spinach. Carefully crack an egg into each ramekin, ensuring the yolk stays intact. Season with additional salt and pepper if desired.
- Place the ramekins on a baking sheet and bake for about 10-12 minutes, or until the egg whites are set but the yolks are still runny.
- Carefully top each baked egg with warm hollandaise sauce. Serve immediately, optionally with toasted bread or English muffins for a complete breakfast experience.
Notes
- Use fresh eggs and high-quality spinach for the best flavor.
- Pre-cook the spinach to reduce moisture and prevent soggy baked eggs.
- Prepare hollandaise sauce from scratch or choose a quality store-bought option.
- Adjust baking time for your preferred egg yolk consistency—more time for firmer yolks.
- Enhance flavor with seasonings like lemon juice, garlic, or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg with spinach and hollandaise
- Calories: 220 kcal Kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 186mg