Follow us on   Newsletter


Mediterranean Baked Eggs

Presented by:
Land O' Lakes
Save RecipePrint Print Like Tweet Print

Mediterranean-inspired dish features baked eggs over mushrooms, tomatoes, spinach and potatoes.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
50 min
Recipe Servings


2 cups frozen hash brown potatoes

1 tablespoon Land O Lakes® Butter

1 medium (3/4 cup) onion, chopped

1 cup sliced mushrooms

1 (6-ounce) bag fresh spinach leaves

6 tablespoons Land O Lakes® Heavy Whipping Cream

1 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

1/4 teaspoon pepper

1 small (1/2 cup) tomato, chopped

4 tablespoons freshly grated Parmesan cheese

2 tablespoons finely chopped fresh basil leaves

4 large Land O Lakes® Eggs


Heat oven to 400°F. Butter 4 (8-ounce, 1 1/2-inch deep) individual glass or ceramic baking dishes.

Spoon 1/2 cup potatoes evenly onto bottom of each baking dish. Bake 15-20 minutes or until potatoes are very lightly browned.

Melt butter in 12-inch skillet until sizzling; add onions and mushrooms. Cook, stirring occasionally, over medium heat until vegetables are softened. Add spinach leaves; continue cooking, turning spinach often, 4-5 minutes or until spinach is wilted. Add whipping cream, garlic, salt and pepper; continue cooking 1 minute. Add tomato, 2 tablespoons Parmesan cheese and basil.

Spread mixture over partially cooked potatoes; sprinkle with remaining Parmesan cheese. Using a spoon, make an indentation in center of mixture in each baking dish. Crack 1 egg into each indentation. Bake 18-20 minutes or until yolks are set or yolk temperature reaches 160°F.


Get the latest recipe ideas, updates and more.