Spinach and Ricotta Baked Eggs with Toasted Breadcrumbs

A comforting and flavorful vegetarian breakfast featuring baked eggs nestled in a bed of creamy spinach and ricotta, topped with crispy toasted breadcrumbs.

Prep Time

15 minutes

Total Time

40 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.36/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Snack•Bread

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Comfort Food•Light & Fresh

Ingredients

Servings

2tablespoonsOlive Oil(Extra virgin)

£0.15

0.5mediumOnion(Diced)

£0.20

2clovesGarlic(Minced)

£0.10

10ouncesSpinach(Fresh or frozen (thawed and squeezed dry))

£1.20

1cupRicotta Cheese(Whole milk or part-skim)

£1.50

0.3cupParmesan Cheese(Grated)

£0.75

4Eggs

£1.20

0.3cupBreadcrumbs(Panko or Italian breadcrumbs)

£0.10

1tablespoonButter(Unsalted)

£0.15

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste)

£0.05

0.3teaspoonRed Pepper Flakes(Optional, for a little heat)

£0.05

Total Cost

£5.46

£1.36 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Grease an 8x8 inch baking dish.
2.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3.
Add spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, pepper, and red pepper flakes (if using).
4.
In a bowl, combine the cooked spinach mixture, ricotta cheese, and parmesan cheese. Mix well.
5.
Spread the spinach-ricotta mixture evenly in the prepared baking dish. Use a spoon to create four small wells in the mixture.
6.
Carefully crack an egg into each well.
7.
In a small skillet, melt butter over medium heat. Add breadcrumbs and toast until golden brown and crispy, about 3-5 minutes. Stir frequently to prevent burning.
8.
Sprinkle the toasted breadcrumbs over the eggs and spinach mixture.
9.
Bake in the preheated oven for 20-25 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your liking).
10.
Let cool for a few minutes before serving. Serve immediately with toast or crusty bread for dipping.

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My Notes

Nutrition Information

Nutrition per serving (235g)

375 kcal / 1569 kJ

Carbs

15g

6% of RDA

Fat

26g

37% of RDA

Protein

23g

46% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

540 mg

23% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a richer flavor, use whole milk ricotta cheese.

You can add other vegetables to the spinach mixture, such as mushrooms or sun-dried tomatoes.

If you don't have breadcrumbs, you can use crushed crackers or croutons.

Adjust the baking time depending on how well you like your eggs cooked.

Cooking Equipment

Oven

Skillet

Baking dish (8x8 inch)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Spinach and Ricotta Baked Eggs with Toasted Breadcrumbs

Ingredients

Instructions