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Baked Dipping Eggs

Ready in 20 minutes
Prep 10 minutes
Cook 10 minutes
4
SERVINGS
METRIC
IMPERIAL

  • 15 ml butter, room temperature
  • 250 ml firmly packed baby spinach leaves, roughly chopped
  • 250 ml cherry tomatoes, chopped
  • 125 ml grated Gruyère cheese
  • 4 eggs
  • 30 ml finely chopped fresh chives
  • 4 slices marble rye bread, toasted, buttered and cut into sticks
Classic dippy-eggs all grown up! The addition of spinach and tomatoes with gooey Gruyère cheese add sophistication to your childhood favourite.

Instructions

Preheat oven to 350°F (180°C). Butter 4 ramekins with 1 tbsp (15 mL) butter. Leave remaining butter in ramekins. Set ramekins on a rimmed baking sheet.

Divide chopped spinach and tomatoes between ramekins. Crack 1 egg over vegetables and sprinkle with cheese. Bake for 15 to 20 minutes until eggs are soft-cooked. Season with salt and pepper to taste, sprinkle with chives. Serve with prepared toast sticks.

Tips
  • How can you customize this recipe for variety?
Nutritional Facts
  • Amount Per Serving
    330 Calories
  • Total Fat
    19 g
  • Sodium
    590 mg
  • Carbohydrates
    23 g
  • Fiber
    4 g
  • Sugars
    4 g
  • Protein
    17 g
  • Excellent source of vitamin K, vitamin B12, pantothenate and selenium.
  • Good source of vitamin A, riboflavin, niacin and calcium

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