Plan brunch with our Spinach and Feta Baked Egg Boat recipe. Serve this Spinach and Feta Baked Egg Boat alongside fresh fruit and coffee.
What You Need
Original recipe yields 6 servings
1 Italian bread loaf (8 inch)
1 Tbsp. oil
2 cups tightly packed baby spinach leaves
6 egg s
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup crumbled ATHENOS Feta Cheese with Garlic & Herb
2 green onions, chopped
1 Tbsp. chopped fresh dill
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Let's Make It
Heat oven to 350ºF.
Use serrated knife to cut V-shaped piece from top of bread loaf, cutting to within 1/2 inch from bottom of loaf. Remove inside of bread loaf, leaving 1/2-inch-thick shell. Place bread shell on parchment-covered baking sheet. Reserve removed bread and top of loaf for another use.
Heat oil in large saucepan on medium heat. Add spinach; cook 2 to 3 min. or just until wilted, stirring frequently. Remove from heat.
Whisk eggs in medium bowl until blended. Add remaining ingredients; mix well. Stir in spinach. Spoon into bread shell.
Bake 40 to 45 min. or until filling is puffed and set in center. Cool 5 min. before cutting into 6 wedges.
Serve with fresh fruit to balance out the meal.
How to Use the Removed Bread
Use pulsing action of food processor to process removed bread into desired size crumbs. Store in freezer-weight resealable plastic bag until ready to use as desired.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.