ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Eggs with Spinach and Tomatoes

Photo: Greg Dupree; Styling: Caroline M. Cunningham
Hands-on time 20 mins
Total time 45 mins
Yield Makes 6 servings
Carolyn says: "Elegant enough for company, these take two minutes to throw together. They're fun to build, so let the kids help."


  • Vegetable cooking spray
  • 6 tablespoons low-fat garlic-and-herb spreadable cheese (such as Rondelé)
  • 48 fresh spinach leaves, torn
  • 6 large eggs
  • 12 tablespoons jarred pasta sauce
  • 6 tablespoons half-and-half
  • 3/4 teaspoon freshly ground pepper
  • Toast

Nutrition Information

  • calories 352
  • fat 11.8 g
  • protein 18.8 g
  • carbohydrate 43.8 g
  • fiber 4.2 g

How to Make It

  1. Preheat oven to 350°. Coat 6 (6- to 8-oz.) ramekins with vegetable cooking spray. Layer 1 Tbsp. spreadable cheese, 8 torn spinach leaves, 1 egg, 2 Tbsp. pasta sauce, 1 Tbsp. half-and-half, and 1/8 tsp. pepper in each ramekin. Place on a baking sheet. Bake 20 to 25 minutes or until cooked to desired firmness. Let stand 5 minutes. Serve with toast.
The Slim Down South Cookbook, Oxmoor House, 2013