A delightful twist on classic baked eggs, featuring fresh spinach and creamy feta for a nutritious and flavorful breakfast or brunch option.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the eggs.
Grease the ramekins with butter, ensuring the bottom and sides are coated.
Use a pastry brush for even application of butter.
Place a layer of fresh spinach in the bottom of each ramekin.
Chop the spinach roughly for easier layering.
Crack two eggs into each ramekin over the spinach.
Be careful not to break the yolks for a visually appealing presentation.
Sprinkle crumbled feta cheese over the eggs, then season with salt and pepper to taste.
Adjust the seasoning to your preference, keeping in mind the saltiness of the feta.
Bake in the preheated oven for about 10-12 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Check the eggs frequently to avoid overcooking.
Serve the baked eggs hot, garnished with additional crumbled feta or fresh herbs if desired.
Serve immediately for the best taste and texture.
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