Oven-Poached Eggs in Spinach Nests

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

Prepare the spinach nests up to two days ahead for an easy egg brunch dish.

55 min Prep: 15 min Cook: 40 min
Serves: 8 Save

Ingredients (14)

  • Spinach Nests:
  • Cooking spray
  • 3 eggs
  • 1/2 cup all-purpose flour
  • 1 pound small-curd cottage cheese
  • 4 (10-ounce) boxes frozen chopped spinach, thawed and well-drained
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • Eggs:
  • 8 large eggs
  • 1 cup shredded Swiss or Parmesan cheese
  • 4 English muffins, split and toasted
  • 1/2 cup slivered red bell pepper, optional
  • 1/2 cup slivered onion, optional

Directions

  1. Preheat oven to 350F. Coat a 13-by-9-inch baking dish with cooking spray.
  2. To prepare the spinach nests, combine eggs, flour and cottage cheese; whisk well. Add spinach, salt and pepper; stir well. (This can be done up to 2 days ahead). Press mixture into prepared dish. Make 8 indentations with the back of a spoon (this is where the eggs will later be placed). Bake 25 minutes.
  3. Remove from oven and using a spoon, hollow the nests out even more deeply. Break an egg into each indentation. Bake 15 minutes or until whites are set. Sprinkle with cheese. Bake 1 minute.
  4. Place 1 egg and spinach nest on English muffin half. Garnish with slivered red pepper and onion, if desired.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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