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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?

    Try using different ingredients for variety in these easy to make egg cups (i.e., finely diced cooked ham and onions with fresh herbs instead of the spinach and tomatoes). The combinations are endless!

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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