Mediterranean Baked Eggs

These individual breakfasts are easy to make and feel fancy without all the effort.

  • Serves: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • 4 Eggs
  • 4 c. Baby Spinach
  • 3 cloves Garlic, chopped
  • 1 Tomato, sliced into at least 4 thick slices
  • 8 Artichoke Hearts, cut in half
  • 1 c. Feta Cheese, in small crumbles
  • 2 tbsp. Olive Oil
  • Salt & Black Pepper


  1. Preheat oven to 350 degrees. Lightly grease four (10 oz.) ramekins and set aside.

  2. In a medium pan, heat olive oil and ad chopped garlic. When garlic is fragrant, begin adding spinach one handful at a time; continue cooking until spinach is wilted, then season with salt and pepper and allow to cool slightly.

  3. To assemble, place one portion of spinach at the bottom of each ramekin, following with 4 artichoke heart halves, then a slice of tomato, then feta. Crack a single egg into each and finish with salt and pepper. Bake 10 to 14 minutes or until egg whites have set but egg yolks are still runny.

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