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Spinach & Feta Baked Egg Boat

01:00:00 6 servings, 1 piece (152 g) each
Recipe By
1
0 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
Servings

6 servings, 1 piece (152 g) each

Plan your brunch menu around this delicious Spinach & Feta Baked Egg Boat recipe. Add a fresh fruit salad and pot of freshly brewed MAXWELL HOUSE Coffee and you're set.

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What You Need

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Make It

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  • 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 centre. Cool 5 min. before cutting into 6 wedges.

Serving Suggestion

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.

Servings

  • 6 servings, 1 piece (152 g) each

Nutritional Information

Serving Size 6 servings, 1 piece (152 g) each
AMOUNT PER SERVING
Calories 230
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 205mg
Sodium 340mg
Carbohydrate 15g
Dietary fibre 1g
Sugars 1g
Protein 12g
   
Vitamin A 40 %DV
Vitamin C 10 %DV
Calcium 10 %DV
Iron 15 %DV

* 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.

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