This dish was incredibly flavorful and incredibly healthy. It had the perfect combination of acid from the tomato and balsamic, creaminess from the avocado and eggs, and bite from the spinach. It was also quite filling, thanks to the bread and the protein from the eggs. I love to bake eggs because they always have the creamiest, fluffiest whites.
Tomato and Spinach Baked Eggs
1 slice whole wheat bread, toasted
1 tbs. olive oil
4-5 cups spinach
1 tbs. balsamic vinegar
1/2 tsp. crushed red pepper flakes
1/2 avocado, mashed with fork
1/2 cup canned crushed basil and herb tomatoes
2 tbs. gouda cheese, shredded
Preheat oven to 400º.
Heat olive oil in a medium non-stick pan. Add spinach and season with crushed red pepper flakes, kosher salt, and freshly cracked black pepper. Sauté 5-6 minutes until wilted.
Place toast in bottom of a bowl. Top with smashed avocado. Add crushed tomatoes and spinach. Use a spoon to create depressions in the spinach. Carefully crack eggs into depressions. Season with kosher salt and freshly cracked black pepper. Top with shredded cheese.
Bake 18-20 minutes until egg whites are set and yolks are cooked to desired consistency.