Baked Spinach and Feta Eggs

Soft baked eggs nestled into garlicky spinach with crumbled feta, spring onion and chilli flakes. Simple ingredients, one pan, and the kind of slow brunch that feels both comforting and fresh.

Slow weekend mornings call for something warm and unhurried, and this is exactly that kind of dish. Sweet spring onion, soft spinach, salty feta and rich egg yolks baked until just set. Nothing complicated, nothing heavy, just warm food shared around the table with toast, avocado and coffee nearby. Simple ingredients that feel, somehow, a little special.

Prep: 10 min · Cook: 15 min · Serves: 4 · Cuisine: Mediterranean · Category: Brunch

Ingredients

Baked Spinach and Feta Eggs

• 2 tbsp olive oil
• 3 spring onions, finely sliced
• 2 garlic cloves, finely chopped
• 200g baby spinach
• 100g feta, crumbled
• 4 eggs
• Salt and black pepper, to taste
• Chilli flakes, to serve

Method

1. Preheat oven to 180°C fan-forced.
2. Heat olive oil in a frying pan over medium heat. Add spring onion and garlic and cook for 2 minutes until softened and fragrant.
3. Add the baby spinach and cook until wilted. Season lightly with salt and pepper.
4. Divide the spinach mixture between 4 small ramekins or baking dishes.
5. Create a small well in the centre of each dish. Crumble feta around the edges, leaving the middle clear for the egg.
6. Crack one egg into each dish.
7. Bake for 12–15 minutes, or until the egg whites are set but the yolks are still soft.
8. Finish with black pepper and chilli flakes before serving.
9. Serve warm with sliced avocado and toasted bread.

Serving Suggestion

Serve these baked eggs as part of a relaxed brunch spread alongside toasted sourdough, sliced avocado, olives or tomatoes. They also make a simple light dinner with a crisp salad on the side. For another beautiful brunch option, our Baked Egg, Potato and Chorizo Breakfast Skillet is wonderful for feeding a crowd.

Cook's Notes

If your spinach releases a lot of liquid, allow it to cook off slightly before transferring to the baking dishes.

The feta softens as it bakes and creates a creamy texture without needing cream or milk.

For larger portions, use two eggs per dish and extend the cooking time slightly.

A little chopped parsley or dill works beautifully scattered over the top if you have fresh herbs nearby.

The Grace Table Tip

These are lovely served straight from the ramekins at the table — no plating needed. Set everything out with toast, avocado and a pot of coffee and let everyone help themselves.