Baked eggs

Ingredients for 4 servings:

• 8 eggs
• 120 g spinach (baby spinach)
• 80 g goat’s cheese
• 80 g sun-dried tomatoes in oil
• 60 ml cream
• 2 pinches of thyme
• n. B. Pepper, freshly ground
• n. B. Salt
• 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

for breakfast or brunch

Use either four small ovenproof dishes for two eggs each or one large casserole dish. Grease the dish with butter and then crack the eggs into the dish, one next to the other. Distribute the well-dry, sliced ​​tomatoes and the washed spinach leaves over the eggs. Crumble the goat’s cheese over the eggs or arrange slices on top. Finally, drizzle with the cream and sprinkle with thyme, salt, and pepper. Bake on the middle rack at 200°C for about 12 minutes, until the desired consistency is reached. This recipe can also be adapted with mushrooms, salami, bacon, etc.