Grilled Egg Casserole

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Servings: 12 servings Difficulty: Advanced
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Creamy baked eggs with wilted spinach and leeks, served on toasted cheddar toasts.
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This comforting Mediterranean-inspired dish features tender eggs baked in a creamy, tangy sauce alongside soft sautéed leeks and fresh baby spinach. The eggs are nestled in ovenproof ramekins, creating a rich and satisfying centerpiece that feels both rustic and elegant. Served atop thick slices of crusty bread smothered in melted cheddar cheese and a hint of Dijon mustard, this meal offers a delightful contrast of textures. It is perfect for a leisurely weekend brunch or a hearty weeknight dinner when you crave something warm and nourishing. Simple ingredients come together to create a dish that is as visually appealing as it is delicious, making it a reliable favorite for family gatherings or intimate meals.

Grilled Egg Casserole recipe image
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Grilled Egg Casserole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 935.3

Description

This comforting Mediterranean-inspired dish features tender eggs baked in a creamy, tangy sauce alongside soft saut&# 195;©ed leeks and fresh baby spinach. The eggs are nestled in ovenproof ramekins, creating a rich and satisfying centerpiece that feels both rustic and elegant. Served atop thick slices of crusty bread smothered in melted cheddar cheese and a hint of Dijon mustard, this meal offers a delightful contrast of textures. It is perfect for a leisurely weekend brunch or a hearty weeknight dinner when you crave something warm and nourishing. Simple ingredients come together to create a dish that is as visually appealing as it is delicious, making it a reliable favorite for family gatherings or intimate meals.

Ingredients

Directions

  1. Preheat the oven to 180ðC (356ðF (320ðF)) (160ðC fan-forced) and the oven grill to high.
  2. Heat olive oil and butter in a frying pan over low heat.
  3. Cook and stir the sliced leeks for 5 minutes until soft.
  4. Add the chopped baby spinach and cook for 1 minute until wilted and excess liquid has evaporated.
  5. Stir in a pinch of ground nutmeg and remove from heat.
  6. Divide the spinach mixture evenly among four 1-cup ovenproof ramekins.
  7. Crack one egg into each ramekin, placing it on top of the spinach.
  8. Whisk together the pure cream and white wine vinegar in a small jug, then drizzle over the eggs.
  9. Bake in the preheated oven for 15 minutes, or until the eggs are cooked to your liking.
  10. Meanwhile, whisk together grated cheddar cheese, extra-light sour cream, and Dijon mustard in a jug.
  11. Grill the thick slices of crusty bread for 2 minutes until lightly toasted.
  12. Spread the cheese mixture onto the untoasted sides of the bread.
  13. Place the bread under the grill for 1 minute until golden and bubbling.
  14. Serve the baked eggs in their ramekins alongside the cheesy toasted bread.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 935.3kcal
% Daily Value *
Total Fat 61.1g94%
Saturated Fat 31.4g157%
Cholesterol 493.2mg165%
Sodium 1228.6mg52%
Total Carbohydrate 57.5g20%
Dietary Fiber 4.8g20%
Sugars 8.2g
Protein 40.1g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggs, spinach, leeks, cheddar, bread, brunch, vegetarian, baked eggs, cream, mustard, toasted, ramekins, comfort food, dinner, simple
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