Baking Healthy Eating Recipes Vegetarian

Individual Egg and Spinach Bakes

Baked Eggs

In an attempt to cover all bases I bring with me today a rather delightful and fairly frugal recipe. I’ve been trying recently, with more or less success, to break out of the lunchtime monotony which became either a bacon sandwich or Marmite and Dairylea on toast. I guess it’s testament to the deliciousness of the aforementioned “meals” that they became monotonous; nevertheless the fact remains the same – boring they became. It also struck me that indulging in these delights was possibly rather unhealthy, particularly in light of the amount of butter slathered onto each chunk of white bread. I’m not sure if this recipe is technically any healthier than the others, but it is certainly more fresh and rather less salty and processed. After all, spinach has health benefits that are numerous and varied!

I find myself with very little to say today which will, no doubt, be welcome to a few and undesirable to fewer still. However, what I will say is that one really must check the egg is cooked before serving this as it takes longer than you may think – perhaps as long as 10-15 minutes. Don’t worry about the spinach it takes a lot to overcook it in this particular recipe and will remain beautifully green and tasty.

Individual Egg and Spinach Bake Served with Parmesan Toast {recipe}

Serves 1


• Small handful of spinach

• 1 egg

• Small handful of parmesan cheese

• Seasoning

• Oil or butter – for grease the ramekin

• A modicum of tomato

• A slice of toast, I used a Mediterranean bloomer


1. Pre-heat the oven to 180C. Squeeze a small handful of spinach into a ramekin, make a small indent in the middle. Crack the egg into this indent, don’t break the yolk like I did. Season and pop in the oven for 10-15 minutes.

2. Meanwhile take enough butter for your toast and mix it with the parmesan. Grill the toast without the topping to begin with. Once browned spread with the parmesan butter and pop back under the grill for a few minutes to allow the ingredients to melt together.

3. When the egg is thoroughly cooked plate up, adding two slices of tomato to the top of the toast. Enjoy!

Cost: A portion of this could be done easily for 70-90p, which I think is pretty frugal. Imagine what you’d pay for it in a café, or somewhere similar.

44 replies on “Individual Egg and Spinach Bakes”

I believe I shall cook this for my lunch one day soon, after i’ve got round to making the Tabbouleh, which must be made soon or my mint will go off! Cracking pictures!

Thank you so much for stopping by and talking on my blog!! 🙂 I love to know who my “blog family” are! 🙂 I’m especially thrilled to meet a blogger from our wonderful Island of the UK!! 😉

Oooh, this sounds completely delicious!! Yum! Oh, and I am totally with you on the marmmite and dairylea!! I go with vegemite, just because it’s a mite less salty and at least a pound cheaper … but still – yumtastic!

I’ve added you to my blog following, so I’ll see you around!

No problem! I know, so many bloggers are from America – it;s nice when we meet one of our own!

Marmite and dairylea is amazing right, I’ve never tried vegemite… I always got the impression it would be horrible.

Thank you again for visiting my blog! This recipe looks absolutely AMAZING! I think frugality is so important, especially in our economy today – would you ever consider writing a guest post on my blog? I know my readers would love to have great meals at a great price! Some food for thought – thanks again! 🙂

I totally agree, and thanks! It was delicious 😀 I’m sure I could stretch to a guest blog, you’ll have to give me a couple of weeks though, why not send me an e-mail? It is in the contact-me section.

Yum! I’m not sure which one of these quick and simple vegie recipes to comment on first. Thanks for ommenting on my blog and thus alerting me to yours. With two little boys on the go I don’t have time for complicated recipes and these look great. I think your photography is half the enticement so great blogging, keep it up.

The sign of a truly good recipe is that you find yourself mentally saying “I HAVE to make that soon!”…this is one such recipe. Combined with the simple sliced in season (well they are here in Australia! 😉 ) tomato on good toasted bread with butter (yes BUTTER people! If you are eating margarine what on EARTH are you doing here?!) you have something that could just as easily be a magnificent supper for 1 as a shared Sunday meal for 2 or a quickly knocked up soul food meal at the end of the day for a tumbled mass of friends who have been helping you Hugh Fearnley Whittingstall style in your garden…totally translatable and eminently scrumptious…that’s what makes this blog so enticing, every single recipe is a “must make that!” recipe 🙂

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