Healthy Dinner

Baked Eggs with Spinach and Mashed Potatoes

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Baked Eggs with Spinach and Mashed Potatoes
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Health Score:
8,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
560
calories
Calories

Healthy, because

Even smarter

Nutritional values

Spinach is a true cell protector with vitamins A, C and E; in addition, zinc from leafy vegetables is involved in the regulation of many metabolic mechanisms. The combination of potatoes and eggs is also not to be sneezed at: Both together provide us with high-quality protein, which the body can use as a building material.

Instead of using grainy cream cheese, this oven dish can also be refined with feta, for example.

1 serving contains
(Percentage of daily recommendation)
Calorie560 kcal(27 %)
Protein18.24 g(19 %)
Fat40.63 g(35 %)
Carbohydrates36.81 g(25 %)
Sugar added0 g(0 %)
Roughage6.49 g(22 %)
Vitamin A1,876.78 mg(234,598 %)
Vitamin D2.61 μg(13 %)
Vitamin E8.44 mg(70 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.77 mg(70 %)
Niacin4.59 mg(38 %)
Vitamin B₆0.57 mg(41 %)
Folate361.42 μg(120 %)
Pantothenic acid0.64 mg(11 %)
Biotin3.61 μg(8 %)
Vitamin B₁₂1.48 μg(49 %)
Vitamin C68.31 mg(72 %)
Potassium1,661.17 mg(42 %)
Calcium296.9 mg(30 %)
Magnesium154.13 mg(51 %)
Iron5.14 mg(34 %)
Iodine74.76 μg(37 %)
Zinc1.6 mg(20 %)
Saturated fatty acids23.24 g
Cholesterol271.82 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
fresh Spinach
1
1
200 milliliters
freshly ground Pepper
freshly grated Nutmeg
Butter (for the baking dish)
4
150 grams
2 tablespoons
500 grams
starchy Potatoes
150 milliliters
1 ½ tablespoons
freshly grated Nutmeg

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F) convection. Butter a baking dish.

2.

Rinse the spinach and blanch in a pot of boiling salted water just until witled. Drain, run under cold water, drain well. With your hands, squeeze the spinach to extract the water and finely chop.  Peel the onion and garlic, chop finely and saute in a saucepan with 2 tablespoons of olive oil. Add the spinach and 200 ml (approximately 1 cup) of the cream, season with salt, pepper and nutmeg and simmer over medium heat, 4-5 minutes. Spread the spinach in the baking dish.

3.

With a spoon, make 4 wells in the spinach mixture and break an egg into each. Mix the cream cheese with the remaining cream and spoon over the spinach. Sprinkle with paprika. Bake until the eggs are set, 15-20 minutes.

4.

Peel the potatoes, rinse and roughly chop. Cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, squeeze through a potato ricer, let the water evaporate and add some hot milk (depending on the potato variety, a little more or less milk is needed) Add the butter and stir with a wooden spoon. Season with salt and nutmeg.

5.

Serve the eggs and spinach with the mashed potatoes.