Spinach And Tomato Coddled Eggs – a delicious recipe with baby spinach, tomatoes, salt, pepper, worcestershire sauce, eggs. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat the oven to 350 F, 10 minutes before cooking the eggs.
2
Arrange the spinach in the base of four oven-proof ramekin dishes.
3
Add the tomatoes, then season well.
4
Add 1 teaspoon Worcestershire sauce to each ramekin, then carefully break in an egg. Spoon the soured cream around each egg, then place the ramekins in a shallow baking tin half filled with hot water.
5
Cover and cook in the oven for 35 minutes or until the eggs are set.
6
Meanwhile, cut each slice of bread into triangles or strips.
7
Melt the butter and oil together in a frying pan, then fry the bread, turning once, for 5 mins, or until crisp and golden.
8
Place the ramekins on a serving plate and arrange the fried bread around the dishes. Garnish with the parsley sprigs and serve immediately.
271
kcal
Calories
22
g
Fat
6
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 ounces baby spinach leaves Trimmed, 3 tomatoes Quartered, salt, pepper, and more.
Yes, Spinach And Tomato Coddled Eggs falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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