Photo: Chiara Conti
Baked Eggs with Spinach and Cream
5 ingredients
Serves 4.
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This recipe calls for baby spinach. These small, immature leaves have a milder, sweeter flavor and are more delicate than mature spinach.
Estimated Nutrition (whole recipe, rough)
244
Calories
8g
Protein
22g
Fat
4g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. plus 2 tsp. unsalted butter
- 1 1/2 lb. baby spinach, large stems removed
- 4 eggs
- Salt and freshly ground pepper, to taste
- 4 tsp. heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes