Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham
Carolyn says: "Elegant enough for company, these take two minutes to throw together. They're fun to build, so let the kids help."

Yield:

Makes 6 servings
Total time: 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 45 Minutes

Nutritional Information

Calories 352
Fat 11.8 g
Protein 18.8 g
Carbohydrate 43.8 g
Fiber 4.2 g

Ingredients

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

Preparation

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.

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013,

Southern Living

January 2014
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