Wake up to bold and beautiful baked eggs featuring artichokes, blue cheese, spinach and tomatoes. Easy to prep night before and then just stick in the oven.
Course:
Breakfast, Main Dish
Cuisine:
American
Servings: 4servings
Ingredients
baking spray
3 to 4ounces fresh baby spinach, wash and dried
1/2cupblue cheese dressingI used OPA Blue Cheese from Litehouse Food
2tablespoonsdiced red onion
1tablespoon snipped fesh chives
15-20grape tomatoes, halved
17.5 ouncejar, quartered, marinated artichokes
8large eggs
4ounces blue cheese crumbles
Instructions
Preheat oven to 375°.
Lightly spray 4 ramekins or small gratin dishes with baking spray. Coarsely chop spinach and divide evenly among dishes.
Drizzle even portions of blue cheese salad dressing over spinach and sprinkle with red onion.
Slice grape tomatoes in half and drain liquid from jar of artichoke hearts. Place tomatoes and artichokes around perimeter of dishes.
Gently crack 2 eggs over top of spinach mixture, taking care not to break yolk. Repeat for remaining 3 personal-sized baking dishes. Sprinkle tops with chives. This may also be made in a 8” to 9” round baking dish with all the ingredients for “family style.”
Place dishes on a rimmed baking sheet and place on center rack of oven. Back for approximately 20 minutes or until egg whites have set and yolk has achieved desired level of doneness.
Remove from oven and sprinkle tops with an even portion of blue cheese crumbles. Let cool for 2 to 3 minutes before serving.