Baked Eggs with Spinach and Chickpeas
When it comes to making eggs, baked eggs are the MVP. Made with Eggland’s Best Classic Eggs—which have six times more vitamin D than ordinary eggs—they’re as good for a weeknight dinner as they are a weekend brunch. In this version, we added spinach and chickpeas, but feel free to swap in any white bean or wilted greens you have on hand.
Make This Recipe
24 oz. baby spinach
2 cloves garlic; minced
1 small leek; white and light-green parts only, halved lengthwise, sliced 1⁄4” thick
1⁄2 medium onion; diced
2 cups asparagus; chopped into 1” pieces
1 can chickpeas; rinsed and drained
1⁄2 cup heavy cream
1 tsp paprika
Salt and pepper to taste
Parmesan to garnish
- Heat oven to 450°F. Bring 1” water to a boil in a large skillet, add enough spinach to fill and cook on medium heat, turning with tongs until wilted. Repeat until all spinach has been cooked down, drain spinach from skillet into a colander.
- When cool to the touch, gently squeeze the wilted spinach to remove as much liquid as possible. Set aside.
- Wipe out skillet and return to medium heat and warm up a tablespoon of oil. Add garlic, leeks, asparagus and onions and sauté until soft, stirring occasionally, about 7 minutes. Add reserved spinach, chickpeas, heavy cream, paprika, nutritional yeast, salt and pepper to taste. Stir well and transfer mixture to a 10” x 7” baking dish.
- With the back of a spoon, make 6 deep indentations, about 2” wide and 1 ½” deep, spacing about an inch apart. Crack an egg into each well and bake until whites are firm and yolks are still a little runny, about 15-20 minutes.
- Finish with a sprinkle of salt, pepper, red pepper flakes (optional) and shaved parmesan on top. Serve with crusty bread if so desired.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More