Baked Egg Pots

Baked Egg Pots

Say bye bye to boring breakfasts! These baked egg pots are a unique twist and a tasty alternative.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 2 Servings
Calories 186 kcal


  • 3 cups baby spinach
  • 3 tomatoes chopped
  • 2 tsp. smoked paprika
  • 4 eggs
  • salt and pepper


  • Preheat the oven to 360°F (180°C).
  • Heat a dry non-stick frying pan on the stove over a medium heat and let the spinach shrink, add a splash of water if necessary.
  • Add in the chopped tomatoes, paprika and season to taste with salt and pepper. Divide between two ramekins. Make a well in each dish and break an egg inside it.
  • Place the ramekins onto a baking sheet and bake in the oven for around 17-20 minutes until the egg is cooked to your liking.


Serving suggestion:
Toasted bread with butter and chives (not included in nutrition information).
Keyword baked, egg, spinach, Tomatoes