Spinach Bolognese Baked Eggs
An easy, protein-rich and vitamin packed breakfast that fuels you up for whatever your morning might bring you. It’s meaty (if you use the Bolognese sauce) or vegetarian (if you use a veggie pasta sauce) and can be made gluten free (just make sure to use a gluten free pasta sauce). It’s comforting and warm and makes for an easy, cozy dinner idea too.
I used some of our favorite Bolognese sauce that I found in the freezer when my fridge broke down recently and I was scrambling to figure out what to do with all the precious foods contained therein. We were in a HUGE panic when we discovered the fridge was no longer working, but since I’d already determined the fridge that I wanted when I was shopping for dishwashers, we were only without fridge for one night. Whew! That’s not so bad. We found coolers and friends to store the food in the meantime and, in the end, we ended up at a much better place than where we started. I now (for the first time) have matching appliances that I really love, even though I’m not so happy about parting ways with the money. I’m happy, though … I think every foodie should have a fridge that she really really loves, and I totally LOVE my fridge now.
This dish happened on a morning that I was headed out to one of my power yoga classes that take a LOT of energy. It’s such a tough class that sometimes when I leave the class, my muscles are shaking (but my mind/soul is happy), so I have to have some protein before I go. This little breakfast totally did the trick. It is not spicy, but it’s hearty and comforting.
- Per serving:
- About 1 cup fresh spinach leaves
- About 1/2 cup Bolognese sauce (recipe here) or your favorite Italian pasta sauce
- 1/4 - 1/2 cup shredded Italian cheeses (or small chunks)
- 1 egg
- Red Robin Seasoning (or salt) and freshly ground pepper
- Preheat the oven to 350 degrees. Prepare an oven-safe pan or individual bowls by spraying with cooking spray or lightly brushing with olive oil.
- Make a bed of fresh spinach leaves on the bottom. Spread the sauce on next, covering most (if not all) of the spinach.
- Make "beds" for eggs in the mixture by pushing some of the leaves away to make an indent for each egg. Sprinkle each opening with cheese, then push down to make the "nest" again if needed. Crack the egg into the nest, sprinkle with seasoning (or salt) and pepper and bake for 15 - 25 minutes or until the white is set but the yolk is still soft (or if you prefer, bake until the yolk is set as well).
- Serve immediately while hot with toast for sopping up the runny egg yolk and scrumptious sauce.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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