Oven-Poached Eggs in Spinach Nests

  • Yield: 8 servings


Spinach Nests
Cooking spray
3 eggs
1 to 2cups all-purpose flour
1pound lowfat small-curd cottage cheese
4 (10-ounce) boxes frozen chopped spinach, thawed and well-drained
1 to 2teaspoons salt
Freshly ground black pepper
8large eggs
1cup (4-ounces) shredded Swiss or
Parmesan cheese
4 English muffins, split and toasted
1 to 2cups slivered red bell pepper, optional
1 to 2cups slivered onion, optional


1. Preheat oven to 350˚F. Coat a 13×9-inch baking dish with cooking spray.

2. To prepare the spinach nests, combine eggs, flour and cottage cheese; whisk well. Add spinach, salt and pepper; stir well. (This can be done up to 2 days ahead). Press mixture into prepared dish. Make 8 indentations with the back of a spoon (where the eggs will later be placed). Bake 25 minutes.

3. Remove from oven and using a spoon, hollow the nests out even more deeply. Break an egg into each indentation. Bake 15 minutes or until whites are set. Sprinkle with cheese. Bake 1 minute.

4. Place 1 egg and spinach nest on English muffin half. Garnish with slivered red pepper and onion, if desired.

Serves 8.