Baked Eggs With Spinach

Ready in 45 minutes
Calories 211kcals per serving (including 1 rye toast) 


  • Spray olive oil
  • 1 shallot, finely diced
  • 50g mushrooms, sliced
  • 1 garlic clove, crushed
  • 500g spinach 
  • 2 tbsp low-fat crème fraîche
  • 2 tsp dijon mustard
  • 6 small eggs
  • Rye toast to serve


  1. Heat the oven to 180C. Heat a spray of olive oil in a pan and fry the shallot for a minute.
  2. Then add the mushrooms until slightly browned. Then add the garlic, and fry for a further one minute. 
  3. Add the spinach and stir until wilted, then add the crème fraîche, and mustard. Season well with salt and pepper to taste.
  4. Tip the mixture from the pan into a baking dish and spread out, making 6 dips in the mixture.
  5. Crack the eggs into the dips, then bake for 12-15 minutes until the whites have set and the yolks are done to your liking.
  6. Serve with rye toast. 

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