Creamy Spinach & Potato Baked Eggs

with Garlic Toasts

55 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Eggs are an incredibly versatile ingredient. Tonight, we’re nestling them in a rich, creamy filling and baking them, resulting in a texture similar to that of poached eggs. Our filling showcases spinach along with fingerling potatoes, which hold their shape as they bake, providing just the right amount of bite to contrast with melty fontina. To serve with our baked eggs, we’re also making garlic toasts—simply by rubbing a clove of raw garlic onto toasted baguette slices.

See Plans

Nutrition

PER SERVING
Calories

590 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the baguette on an angle into 8 equal slices. Cut the potatoes into ¼-inch-thick rounds. Peel and thinly slice the onion. Peel the garlic. Leave 1 clove whole; finely chop the remaining cloves. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves. Grate the fontina cheese (discarding any rind).

2 Cook & drain the spinach:

In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes per batch, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer the drained spinach to a cutting board; finely chop. Wipe out the pan.

3 Start the filling:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the potatoes; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and thyme; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the flour and 1 tablespoon of olive oil. Cook, stirring frequently, 1 to 2 minutes, or until the flour is lightly browned.

4 Finish the filling:

Add the milk and 1 cup of water to the pan; season with salt and pepper. Cook on medium-high, stirring occasionally and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until thoroughly combined and the liquid is slightly thickened. Add the Fontina cheese and chopped spinach; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the cheese has melted. Remove from heat and season with salt and pepper to taste.

5 Add the eggs & bake the casserole:

Transfer the finished filling to a baking dish. Using a spoon, create 4 wells in the filling, leaving a 1-inch border around the edge. Crack 1 egg into a small bowl; carefully pour into a well. Repeat with the remaining eggs. Season with salt and pepper. Bake 14 to 16 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and evenly top with the parmesan cheese. Let stand for at least 2 minutes before serving.

6 Make the garlic toasts & serve your dish:

While the casserole bakes, place the baguette slices on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in a single, even layer. Toast in the oven 6 to 7 minutes, or until lightly browned. Remove from the oven. When cool enough to handle, carefully rub 1 side of each toast with the whole garlic clove; discard the clove. Transfer to a serving dish. Serve with the baked casserole. Enjoy!