Baked Eggs & Spinach

Recipes / Baked Eggs & Spinach

Baked Eggs & Spinach

  • Ready in: 45 min.
  • Serves: 4

Ingredients:

1 pkg (300g) frozen spinach, thawed and drained
1 tbsp (15 mL) PC Blue Menu Celeb 100% Canola and Mid-Oleic Sunflower Oil Blend
1 small onion, chopped
½ cup (125 mL) light cream cheese, cubed
¼ tsp (1 mL) ground nutmeg
4 PC Blue Menu Oméga-3 Large Eggs
tsp (0.5 mL) freshly ground black pepper

Nutritional Information

Per serving
210 Calories
Fat 14 g
Omega-3 polyunsaturated fats 0.5 g
Sodium 390 mg
Carbohydrate 8 g
Fibre 3 g
Sugars 4 g
Protein 12 g
Excellent Source of Vitamin A
Source of vitamin E
Excellent source of folate

Instructions:

  1. Preheat oven to 375°F (190°C). Mist four 3/4 cup (175 mL) ramekins with cooking spray; set aside. Squeeze spinach dry in clean tea towel; set aside.
  2. Heat oil in large skillet over medium heat. Add onion; cook, stirring frequently, until softened, 4 to 5 minutes.
  3. Pulse spinach, onion, cream cheese, nutmeg and 2 tbsp water in food processor until combined. Divide among prepared ramekins. Using back of spoon, make well in centre of each ramekin; break 1 egg into each well. Place ramekins on rimmed baking sheet.
  4. Bake until egg whites are set but yolks are still runny, about 20 minutes. Remove from oven; cover with foil and let stand 5 minutes. Sprinkle with salt and pepper.
Recipes / Baked Eggs & Spinach

Baked Eggs & Spinach

  • Ready in: 45 min.
  • Serves: 4

Ingredients:

1 pkg (300g) frozen spinach, thawed and drained
1 tdsp (15 mL) PC Blue Menu Celeb 100% Canola and Mid-Oleic Sunflower Oil Blend
1 small onion, chopped
½ cup (125 mL) light cream cheese, cubed
¼ tsp (1 mL) ground nutmeg
4 PC Blue Menu Oméga-3 Large Eggs
tsp (0.5 mL) freshly ground black pepper

Nutritional Information

Per serving
210 Calories
fat 14 g
Omega-3 polyunsaturated fats 0.5 g
Sodium 390 mg
Carbohydrate 8 g
Fibre 3 g
Sugars 4 g
Protein 12 g
Excellent Source of Vitamin A
Source of vitamin E
Excellent source of folate

Instructions:

  1. Preheat oven to 375°F (190°C). Mist four 3/4 cup (175 mL) ramekins with cooking spray; set aside. Squeeze spinach dry in clean tea towel; set aside.
  2. Heat oil in large skillet over medium heat. Add onion; cook, stirring frequently, until softened, 4 to 5 minutes.
  3. Pulse spinach, onion, cream cheese, nutmeg and 2 tbsp water in food processor until combined. Divide among prepared ramekins. Using back of spoon, make well in centre of each ramekin; break 1 egg into each well. Place ramekins on rimmed baking sheet.
  4. Bake until egg whites are set but yolks are still runny, about 20 minutes. Remove from oven; cover with foil and let stand 5 minutes. Sprinkle with salt and pepper.