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Baked Potatoes with Spinach and Eggs finished dish

Baked Potatoes with Spinach and Eggs

Recipe card for Baked Potatoes with Spinach and Eggs.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 4 medium Potatoes, peeled and sliced or cubed
  • 1 Onion, chopped
  • 250g Spinach, washed and roughly chopped
  • 4 Chicken Eggs
  • 100g Soft Cream Cheese
  • 150g Hard Mozzarella Cheese, grated
  • Vegetable Oil
  • Salt, to taste
  • Ground Black Pepper, to taste
  • Dried Ground Garlic, to taste

Method
 

Preparation
  1. Preheat: Preheat your oven to 190°C (375°F).
  2. Boil Potatoes: Boil the sliced or cubed potatoes in salted water until they are just tender, about 5-7 minutes. Drain and set aside.
  3. Heat Oil: In a skillet, heat a little vegetable oil over medium heat.
  4. Cook Onion: Add the chopped onion and cook until it starts to soften and become translucent.
  5. Add Spinach: Add the spinach to the skillet, stirring frequently until it wilts. Season with salt, black pepper, and dried ground garlic. Remove from heat.
  6. Layer Potatoes: In a baking dish, layer the boiled potatoes at the bottom.
  7. Add Spinach and Onion: Spread the spinach and onion mixture over the potatoes.
  8. Add Cream Cheese: Dot the surface with spoonfuls of soft cream cheese.
  9. Add Eggs: Crack the eggs over the top, spacing them evenly.
  10. Top with Cheese: Sprinkle the grated mozzarella cheese over everything.
  11. Bake Dish: Place the dish in the preheated oven and bake for about 15-20 minutes, or until the eggs are set to your liking and the cheese is melted and bubbly.
  12. Cool Slightly: Remove from the oven and let it cool for a few minutes before serving.

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