An easy, protein-rich and vitamin packed breakfast that fuels you up for whatever your morning might bring you. It’s meaty (if you use the Bolognese sauce) or vegetarian (if you use a veggie pasta sauce) and can be made gluten free (just make sure to use a gluten free pasta sauce). It’s comforting and warm and makes for an easy, cozy dinner idea too.
I used some of our favorite Bolognese sauce that I found in the freezer when my fridge broke down recently and I was scrambling to figure out what to do with all the precious foods contained therein. We were in a HUGE panic when we discovered the fridge was no longer working, but since I’d already determined the fridge that I wanted when I was shopping for dishwashers, we were only without fridge for one night. Whew! That’s not so bad. We found coolers and friends to store the food in the meantime and, in the end, we ended up at a much better place than where we started. I now (for the first time) have matching appliances that I really love, even though I’m not so happy about parting ways with the money. I’m happy, though … I think every foodie should have a fridge that she really really loves, and I totally LOVE my fridge now.
This dish happened on a morning that I was headed out to one of my power yoga classes that take a LOT of energy. It’s such a tough class that sometimes when I leave the class, my muscles are shaking (but my mind/soul is happy), so I have to have some protein before I go. This little breakfast totally did the trick. It is not spicy, but it’s hearty and comforting.
Print
Spinach Bolognese Baked Eggs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: as many as you like!
Ingredients
- Per serving:
- About 1 cup fresh spinach leaves
- About 1/2 cup Bolognese sauce (recipe here) or your favorite Italian pasta sauce
- 1/4 – 1/2 cup shredded Italian cheeses (or small chunks)
- 1 egg
- Red Robin Seasoning (or salt) and freshly ground pepper
Instructions
- Preheat the oven to 350 degrees. Prepare an oven-safe pan or individual bowls by spraying with cooking spray or lightly brushing with olive oil.
- Make a bed of fresh spinach leaves on the bottom. Spread the sauce on next, covering most (if not all) of the spinach.
- Make “beds” for eggs in the mixture by pushing some of the leaves away to make an indent for each egg. Sprinkle each opening with cheese, then push down to make the “nest” again if needed. Crack the egg into the nest, sprinkle with seasoning (or salt) and pepper and bake for 15 – 25 minutes or until the white is set but the yolk is still soft (or if you prefer, bake until the yolk is set as well).
- Serve immediately while hot with toast for sopping up the runny egg yolk and scrumptious sauce.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Clever Chicks Bloghop, Foodie FriDIY, Gluten Free Friday and Let’s Get Real.
1 comment
Thanks for linking up with the Let’s Get Real Party, Ann.