Baked Egg with Feta and Spinach

Baked Egg with Feta and Spinach
Serve 4

4 eggs, separated
1/4 cup crumbled feta cheese
1 teaspoon of your preferred herb blend (I used Penzey’s Mural of Flavor.)
1 cup (packed) fresh baby spinach, finely chopped
Pepper to taste

1.  Preheat oven to 350F.
2.  Spray oven-safe custard cups with cooking spray (or otherwise grease them.)
3.  With electric mixer, beat egg whites until stiff peaks form.
4.  Gently stir in cheese, spinach and herbs.
5.  Divide between the four cups.
6.  With a spoon, create a small well in the center of the egg white mixture.
7.  Carefully slide a yolk into each well.
8.  Place cups on a baking sheet, and place in oven.  Back 10-14 minutes, until the egg white puffs up and browns. The yolk will be hot and thick, but not solid.

Note: in the picture, I topped the egg with a half tablespoon of Greek yogurt. That was unnecessary, and won’t be repeated in the future.

Nutritional data:
Calories:       106
Fat:                 7g
Sat fat:            3g
Chol:           220mg
Sodium:       186mg
Carbs:          1.6g
Fiber:           0.2g
Protein:        9.3g

Alternatives:
Crumbled bacon and finely shredded sharp cheddar
Shedded Swiss and minced mushrooms
Fresh basil, scallion and Parmesan

Posted in Breakfast, Cookbook, Eggs, Feta
2 comments on “Baked Egg with Feta and Spinach
  1. Ashley says:

    I generally only make breakfast for myself in the morning, is this something that can be kept for the next day if I halve the recipe, or should I just count on making a quarter of it?

  2. Yes, it can be kept overnight. I made four portions (myself, my wife and our two sons) but they didn’t want theirs. I wrapped them with plastic wrap and reheated it this morning. The texture suffered (a very little) but the flavor was still good. I don’t know that it would keep beyong overnight, however. You may be better off making only 1 or 2 eggs of this.

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