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

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Prep Time 10

Cook Time 30

Total Time 40

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegetarian

Servings servings

Calories 386 kcal

Equipment

Liquid Measuring Cups
Mini Cast Iron Skillets
Medium Saucepan
Glass Bowls
Silicone Spatula
Potato Masher

Ingredients

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

Instructions

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.

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Nutrition

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