Baked Eggs with Spinach, Goat Cheese, and Pine Nuts

Makes 2 servings


  • 4 eggs
  • 1.5 lb frozen spinach, thawed
  • 2 cloves garlic, pressed
  • a squeeze of lemon juice
  • a handful of toasted pine nuts
  • 1.5 oz goat cheese
  • olive oil
  • salt, freshly ground black pepper


Preheat the oven to 350 degrees F. Grease two clay pots (or bigger ramekins) with olive oil.

Heat some olive oil in a skillet over medium heat. Add the thawed spinach, sprinkle with some salt and black pepper, give it a generous squeeze of lemon juice, and sautee for 5 minutes. Add the garlic and sautee for 2 more minutes or until the garlic is fragrant.  

Divide the spinach between the two clay pots, sprinkle with pine nuts, and top with goat cheese. Carefully crack two eggs in each clay pot and sprinkle with salt and pepper. Put the pots on a baking tray and in the oven for 10-15 minutes, or until the egg whites are just set.


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