Description
A delightful and elegant breakfast dish that transforms scrambled eggs with layers of phyllo dough, spinach, and creamy Parmesan.
Ingredients
Scale
- 4 eggs (or egg whites for a lighter version)
- 4 sheets of phyllo dough
- 4 tablespoons of heavy cream (or half-and-half/coconut cream)
- 1/2 cup grated Parmesan cheese (or Gruyère/vegan cheese)
- 1 cup fresh spinach (or other leafy greens)
- Salt and pepper to taste
- Fresh herbs (optional, such as chives, dill, or parsley)
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté fresh spinach in a skillet over medium heat until wilted, about 3 minutes. Season with salt and pepper.
- Layer 4 sheets of phyllo dough in a greased ramekin, brushing melted butter (or olive oil) between each layer.
- Evenly spread sautéed spinach over the layered phyllo dough.
- Carefully crack 4 eggs on top of the spinach, keeping the yolks intact.
- Drizzle 1 tablespoon of heavy cream over each egg.
- Generously sprinkle Parmesan cheese on top.
- Add freshly cracked pepper and additional salt, and sprinkle fresh herbs if using.
- Bake for 20-25 minutes until egg whites are set and yolks are slightly runny.
Notes
Avoid overcooking the eggs to maintain a runny yolk. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
Keywords: baked eggs, breakfast, phyllo dough, spinach, Parmesan
