Boursin Baked Eggs with Tomatoes & Spinach

Baked Eggs

Yesterday was a lazy Sunday on a Monday. It was nice. I didn’t really feel like doing too much work in the kitchen after all the cooking I did over the weekend. This was the perfect lazy dish. I basically opened the cupboard and the fridge and just grabbed whatever sounded good at the moment and ended up with a delicious (and easy) breakfast/brunch.

This would be perfect to make for breakfast on New Year’s day. Anyone could manage to pull this dish off, even if they have had a bit too much New Year’s merriment the night before.

Baked Eggs

Boursin Baked Eggs with Tomatoes & Spinach

  • olive oil
  • 1 large onion, sliced
  • garlic powder, to taste
  • 2-14.5 ounce cans of diced tomatoes (I used fire roasted)
  • 2 huge handfuls of baby spinach, rinsed
  • 1 package of Boursin cheese of choice (I used Shallot & Chive)
  • 6 eggs
  1. Preheat oven to 425F/220C. In a large skillet over medium-high heat, heat the olive oil. Add onion and sauté until lightly caramelized.
  2. When onions are starting to caramelize, add in garlic powder and tomatoes. Stir to mix together. Add in spinach and allow to wilt.
  3. Add in Boursin and stir until melted. Remove pan from heat and pour contents into a large baking dish with tall sides.
  4. Crack eggs one at a time, keeping yolks whole.
  5. Bake in oven for 20-25 minutes. (I don’t like runny yolks, so I baked mine for 25 minutes.)
  6. Serve and enjoy!

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