Baked Eggs with Spinach & Parmesan

A simple dish with Kevin Dundon


  • 8 eggs
  • 225 g baby spinach leaves
  • small knob of butter
  • tiny pinch nutmeg
  • 4 tblsp pouring cream
  • 75 g grated parmesan cheese
  • cracked black pepper


  1. Select four small ramekins or oven proof dishes.
  2. Wash the spinach leaves and dry them thoroughly with some clean linen.
  3. Heat a frying pan with a small knob of butter and add the spinach to the pan and cook over a high heat for approximately one minute until the spinach has all wilted down.
  4. Once this has happened sprinkle the spinach with a tiny pinch of nutmeg-not too much now or it makes the dish very highly-flavoured which is undesirable.
  5. Transfer the spinach to a fine sieve and allow it to drain of all the excess liquid. Push the spinach with the back of a spoon if that helps.
  6. Preheat the oven to 190°C (375°F/Gas 5).
  7. Divide the spinach over the base of the four ramekins and then crack two eggs on top of each portion of spinach.
  8. Pour 1 tablespoon of cream on top of each batch of the eggs and then divide the grated parmesan between the four dishes.
  9. Put the ramekins on a flat baking sheet and bake for approximately 15 minutes or until the eggs have just set.
  10. Serve immediately with slices of well buttered toast.


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