Salt & Wind Travel

Creamed Spinach Baked Eggs

Few things are more comforting than baked eggs at brunch. Okay, true, we’re assuming you’re a fan of eggs. We like baked eggs because they’re easy to make and, with a few tips, can bring a ton of flavor. We’ve been serving this dish for everything from Mother’s Day brunch to a lazy Sunday breakfast in bed.

Creamed Spinach Baked Eggs

Why You’ll Love These Baked Eggs

This brunch recipe blends creamed spinach, minted smashed peas, and baked eggs to create a dish that’s both flavorful and nutritious, offering a delightful mix of textures and fresh, vibrant flavors.

The combination of protein-rich eggs, fiber-filled peas, and vitamin-packed spinach makes it a wholesome choice that satisfies dietary needs while still being indulgent. Perfect for a weekend gathering and singing of spring!

Recipe Ingredients

Here are the ingredients you’ll need to make these baked eggs:

  • Unsalted butter and Extra Virgin Olive Oil: The combination brings flavor and can withstand high heat. 
  • Leeks: You could also use shallots or onions if you prefer. 
  • Baby Spinach: Or another leafy green like chard.
  • Heavy Cream: To lend the spinach the flavor of creamed spinach. 
  • Large Eggs: The star of the dish, use as many as you want per person.
  • Sugar Snap Peas: These are optional but bring a crunch!
  • English Peas: Fresh or frozen baby peas work here. 
  • Fresh Mint: Or dill or tarragon are great. 
  • Lemon Zest: For a bit of brightness.
  • Crumbled Feta: This is optional but adds a salty note to the dish. 

How To Make This Recipe

We recommend making the creamed spinach and smashed peas (without the herbs) a day ahead and then simply placing it all in a skillet and baking it when your guests arrive.

What To Serve With This

This spritzer cocktail is one part of a Mother’s Day brunch menu that is a must-make during the spring. Made with Almond French Toast, Charred Asparagus, Baked Eggs, and a delicious Pavlova, it’s a total showstopper of a meal. 

Creamed Spinach Baked Eggs

Smashed Minted Peas and Creamed Spinach Baked Eggs Recipe

The ultimate spring brunch dish, this is a simple recipe for baked eggs with creamed spinach and topped with minted smashed peas and feta cheese. Your guests will be thrilled with this Smashed Minted Peas and Creamed Spinach Baked Eggs Recipe.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 386 kcal


For The Baked Eggs:

  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 small leeks trimmed, halved, and cut crosswise into half moons
  • 10 ounces baby spinach
  • 1/3 cup heavy cream plus more for drizzling as garnish
  • 4 large eggs

For The Minted Peas:

  • 2 cups shelled fresh or frozen baby peas
  • 3 handfuls sugar snap peas trimmed and cut into 1-inch lengths
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons fresh mint leaves finely chopped
  • 1 medium lemon zested and juiced
  • kosher salt
  • Freshly ground black pepper

For Garnish:

  • Crumbled feta cheese for garnish


  • For the baked eggs:Make The Creamed Spinach Baked Eggs: Heat oven to 350°F and arrange rack in the middle. Prepare 4 (6 to 9-inch) cast iron skillets by drizzling 1 of the tablespoons of oil between them and turning to coat the insides.
    Heat remaining oil and 2 tablespoons of the butter in a large heavy skillet over medium heat. When the butter foaming subsides, add the leek and cook until soft, about 4 to 5 minutes. Add spinach, handful by handful, season with salt, and cook, turning frequently, until wilted, about 4 to 5 minutes. Add the cream and cook until it begins to bubble.
    Make a deep indentation in center of spinach in each skillet and break an egg into each hollow, trying your best to keep the yolks whole. Transfer to oven and bake until egg whites are set, about 10 to 15 minutes.
  • Make the minted smashed peas: Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the sugar snap peas and baby peas and cook until just tender, about 3 to 4 minutes, then drain and rinse with cold water.
    Transfer cooled baby peas to a medium nonreactive bowl, lightly mash peas with a potato masher or the back of a fork. Add remaining 1 tablespoon butter, remaining 1 tablespoons olive oil, lemon juice, herbs, and lemon zest. Season with salt and pepper, stir in the sugar snap peas, then taste and adjust seasoning as desired.
    To serve, top the baked eggs with spoonfuls of the minted peas, add a few pinches of crumbled feta, drizzle with olive oil, and serve.



Serving: 1servingCalories: 386kcalCarbohydrates: 13gProtein: 10gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 239mgSodium: 145mgPotassium: 627mgFiber: 3gSugar: 4gVitamin A: 8472IUVitamin C: 41mgCalcium: 157mgIron: 4mg
Keyword brunch recipe
Tried this recipe?Mention @saltandwind or tag #swsociety!

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