Tomato, Spinach, and Parmesan Baked Eggs · Faith Middleton's Food Schmooze
Laurie McNamara's recipe for Tomato, Spinach and Parmesan Baked Eggs goes down in Food Schmooze® history as the best baked egg dish we’ve ever tasted. Easy, delicious, and SO being served at every...
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Cooking tools:
- Baking dish
- Baking sheet
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
Ingredients
- olive oil (or cooking spray)
- 3 tablespoons freshly-grated Parmesan cheese
- 2 teaspoons minced fresh flat-leaf parsley
- 1/2 teaspoon minced fresh thyme leaves
- 3 tablespoons unsalted butter
- 1 clove garlic (minced)
- 4 cups baby spinach
- 1 cup halved cherry tomatoes
- 1/2 teaspoon red pepper flakes
- Kosher salt
- freshly ground black pepper
- 8 medium or large eggs (at room temperature)
- Buttered toast (for serving)
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