Gluten-Free Coddled Eggs with Spinach For St Patrick’s Day
A delightful and healthy dish perfect for St. Patrick’s Day, featuring coddled eggs and fresh spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: Irish
- Diet: Gluten Free
Ingredients
Scale
- 4 large eggs
- 2 cups fresh spinach, chopped
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Butter for greasing
Instructions
- Preheat the oven to 350°F (175°C).
- Grease four ramekins with butter.
- In a skillet, sauté the chopped spinach until wilted.
- Divide the sautéed spinach among the ramekins.
- Crack an egg into each ramekin over the spinach.
- Pour heavy cream over the eggs and sprinkle with Parmesan cheese, salt, and pepper.
- Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 15-20 minutes, or until the eggs are set to your liking.
- Remove from the oven and let cool slightly before serving.
Discover my list of kitchen tools I always use.
Notes
- For a dairy-free version, substitute heavy cream and Parmesan with non-dairy alternatives.
- Feel free to add herbs like chives or parsley for extra flavor.
- This dish can be served as a brunch or a light dinner.
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 200mg