Baked Eggs with Spinach, Labneh and Za’atar
Baked eggs with spinach, labneh, and za’atar are one of the simplest and most delicious ways to make eggs. They’re as do-able and delicious on a weekday morning as they are for a special occasion brunch!
There’s a secret about baked eggs to keep in your back pocket: they’re so beautiful, special and absolutely delectable that they appear to have taken some serious effort. But truth: they are so simple! The ease of baked eggs makes them a no-brainer and a treat for weekend breakfast, holiday brunch, or even on the go during the week. Once you start making eggs this way you’ll be exploring all kinds of ingredients to include.
My recipe includes instructions for two servings of baked eggs. The beauty of baked eggs is that they scale up with ease to feed any number you’re serving. I use one ramekin or small baking dish per person. Baked eggs can also be made in a larger casserole dish and servings spooned out from there.
Baked Eggs Recipe Ingredients
Here’s what you’ll need to make my Baked Eggs with Labneh and Za’atar recipe:
- Eggs! Choose any size eggs for this, two per person. The size of eggs matters only in baking recipes where the amount affects the texture and outcome of the finished product.
- Extra virgin olive oil. A drizzle in the bottom of each ramekin keeps the eggs from sticking. A drizzle on top to finish doesn’t hurt anything either!
- Spinach leaves. The green and texture of spinach is just wonderful layered under your eggs for baked eggs. Use baby spinach or if using larger leaves, cut them in to pieces.
- Za’atar spice. How we LOVE za’atar and eggs! Za’atar imparts such another level of flavor and looks so appetizing dusted on top of baked eggs (and ANY eggs).
- Labneh with grated sweet onion. This is an “epic” addition to your baked eggs. Labneh is rich and luscious. Add a quick addition of grated onion and you’re tasting like you’re at the best restaurant in town.
How to make baked eggs with labneh and za’atar
Simple simple! Here are the three easy steps for my baked eggs recipe:
- Start by coating the ramekins with olive oil. Drizzle, then brush with pastry brush.
- Then, cover the base of the ramekins with a few spinach leaves.
- Crack two eggs in each ramekin.
- Whisk the labneh with grated onion and salt. Spoon a dollop of labneh over just the egg whites in each ramekin, avoiding the yolks so those remain visible, so pretty!
- Next, place the ramekins in a baking dish or oven safe pan with sides. Place that in the oven that’s preheated to 375 degrees F. Pour boiling water in the baking dish (not the ramekins) to halfway up the sides of the ramekins. Bake for about 15 minutes. It’s easy to overcook the eggs! They may look underdone when they are actually done. If you want dippable yolks, take them out at 14-15 minutes.
- Dust the tops of the eggs with za’atar.
- Serve! With pita bread, good toast, or just as is.
Baked Eggs Serving Ideas
These baked eggs are a delicious main dish for any meal of the day or for a special occasion brunch. Soft pita bread or good toasted bread, English muffins or bagels are always so good with eggs. Also remember baked eggs can be served with anything you enjoy putting on your plate with any other style of eggs. That means hash browns, bacon, ham, sausage, fruit salad, tomato salad (favorite Lebanese breakfast accompaniment!).
For special occasions, include homemade breakfast rolls and/or avocado toast. To drink? Grapefruit Mimosas are a knockout! But you can’t beat a hot cup of coffee or tea. Enjoy!
More Favorite Egg Recipes
Soft Scrambled Eggs with Asparagus
Crustless Spinach and Feta Quiche with Sumac
Pink Deviled Eggs with Labneh and Mint
Baked Eggs with Labneh and Za’atar
- 1 tablespoon extra virgin olive oil
- 8 small spinach leaves
- 4 eggs, any size
- 1/4 cup labneh or Greek yogurt
- 1 teaspoon grated sweet onion
- Kosher salt or sea salt
- Za'atar, for finishing
- Place a rack in the middle of the oven and preheat the oven to 375°F. Set a large kettle or pot of water to boil.
- Coat each ramekin with 1/2 tablespoon olive oil, using a brush to coat evenly.
- Cover the base of the ramekinswith a few spinach leaves.
- Crack two eggs in each ramekin.
- Whisk the labneh with grated onion and a pinch of salt. Spoon a dollop of labneh over just the egg whites in each ramekin, avoiding the yolks so those remain visible, so pretty! Top each yoke with a few grains of salt.
- Place the ramekins in a baking dish or ovensafe pan with sides. Place that in the oven. Pour boiling water in the baking dish (not in the ramekins) to halfway up the sides of the ramekins.
- Bake for about 15 minutes. It’seasy to overcook the eggs! They may look underdone when they are actually done.If you want dippable yolks, take them out at 14-15 minutes.
I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!
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