Irresestible baked eggs buns with spinach and feta
Let Me Tell You About These Buns (And My Accidental Discovery)
You know those mornings when you want something properly comforting but don’t want to spend forever messing about with pots and pans? That’s basically how I stumbled onto these irresistible baked eggs buns with spinach and feta. I’d totally intended to make boring old egg sandwiches, but—no joke—I burnt the toast. So I chucked everything in a bun instead, crossed my fingers, and, well, here we are! Oh, and my kids now call these my “I give up, but I care” breakfasts, which I choose to take as a compliment (sort of?).
Why You’ll Love This (Or Why I Keep Making Them…)
Honestly, I make these when I don’t have the patience for poaching eggs or the energy (or caffeine) required to fry up a full English. My family goes crazy for this because, apparently, anything in a bread bowl is fair game for eating with their hands. Plus, cleanup is basic—just brush the crumbs off the sheet pan and you’re done. Sometimes the egg escapes a bit and looks like a science fair project, but, y’know, if there’s melty cheese involved, no one actually cares.
The Messy Ingredients List (And My Shortcuts)
- 4 soft bread rolls (I’ve used brioche buns…hot dog rolls work too; my nan swears by whatever’s cheapest)
- 4 eggs (as fresh as you can nab, but honestly, any will work)
- A couple of big handfuls of fresh spinach (but frozen is grand—just thaw/drain first…I forget quite often)
- 100g feta cheese, crumbled (any salty white cheese works; I once used halloumi, it’s less crumbly, but tasty)
- 1 tablespoon olive oil (or a slick of butter, whatever’s on hand)
- Salt & pepper (go rogue with smoked paprika if you’re feeling wild)
- Optional: chopped spring onion, chili flakes, or even a little grated cheddar (I’m not the boss of you!)
So, Here’s How To Make Them (I Won’t Judge If You Improvise…)
- Preheat your oven to 180°C (about 350°F). I always forget this until I’ve started, so if you’re like me, just switch it on whenever you remember.
- Slice the tops off your bread rolls and (gently!) press down the inside to make a little crater for your fillings. Don’t go all the way through—unless you want a soggy surprise on your tray. If you wreck one, just blame it on the kids.
- Heat that olive oil in a frying pan, toss in your spinach, and cook until it’s wilted down and looks way less than you thought. This is where I sneak a taste.
- Divide the spinach between your buns. Then, crumble in the feta—don’t be stingy unless you’re saving some for a salad (which, let’s be honest, rarely happens).
- Carefully crack an egg into each roll. Sometimes the yolk splits. No biggie—still delicious. Sprinkle with a bit of salt, pepper, and any wild add-ins you fancy.
- Pop them onto a baking tray (parchment makes for less pan scrubbing). Bake for around 15-18 minutes, till the eggs are just set. I do check them at 12 minutes, because I like a runny yolk, but if you like yours solid as a rock, give it extra time.
- Let them cool for a minute—trust me, hot feta is basically edible lava. And there you go! (Sneak a quick bite before anyone else gets wise.)
Notes I Only Figured Out After A Few Batches
- Don’t skimp on crumbling the bread inside the bun—otherwise, the egg runs amok. I tried skipping this, and, well, eggs everywhere.
- Fresh spinach looks like a lot, but cooks down to basicallly nothing. So pile it in. Or, don’t, and accept a more egg-forward bun.
- I think these actually taste better the next day, but I’m probably in the minority there.
The Adventures (aka Variations I’ve Tried)
- Sneaking in bits of leftover roast veg—the sweet potato was my best idea.
- Swapped feta for blue cheese once. It was…niche. Probably not for everyone, unless you love blue cheese like a maniac.
- Smoked salmon on top. Stunning in theory; in practice, a bit too salty (maybe a case of less is more!).
What You Actually Need (And What You Can Get Away Without)
Baking tray, sharp knife, and a frying pan for wilting spinach. Fancy egg separator if you really want it, though hands do the job. Oh, and if your oven’s on the blink, I’ve honestly finished one batch under the grill; just, you know, keep a hawk eye on it.
How To Store These (Though They Rarely Last…)
If you somehow have leftovers (kudos!), wrap ’em up tight in foil and pop in the fridge. Warm up in the oven or even the microwave. They do get a bit chewy after a day or two, but I’ve microwaved them in a pinch, and no one’s complained. Honestly, they’re usually gone by lunch here.
Serving Them Up: My Two Pence
I love piling a few rocket leaves and some cherry tomatoes on the side. My youngest dunks hers in ketchup; my other half adds hot sauce (because, of course he does). Or, if I’m feeling fancy, a dollop of yoghurt with some dukkah. Sundays, though—just a strong brew and the buns, nothing else needed. Pure bliss.
The Hard-Won (And Sometimes Painful) Pro Tips
- Don’t even try to rush the baking step—I once pulled a tray out too soon and, let’s say, cleaning up half-baked egg from the oven racks is not my idea of a fun time.
- If using frozen spinach, squeeze the life out of it before putting it in the buns. Otherwise, your bread turns into a sad, swampy mess.
- Try parchment paper even if you have a “non-stick” tray. I learned the hard way—twice.
FAQs (That Friends Actually Asked Me, Not Made Up!)
- Can I use gluten-free buns?
Yep! I’ve done it for my neighbor and it worked fine—just a tad crumblier. Maybe toast them a minute before filling? - Do the eggs set enough?
If you bake ‘em long enough, sure. But if you want them oozier, just keep an eye out and maybe poke the whites with the tip of a knife; they solidify quick, right at the end. - Can I prep these the night before?
Sort of, but the eggs end up a bit rubbery. I usually assemble the spinach and feta into the buns, then crack the eggs in just before baking. - What if I don’t have feta?
Honestly, crumble in whatever cheese you’ve got—cheddar, goat’s cheese, or that random bit lurking in the fridge. There’s loads of good ideas here. - Wait, what if my bun leaks?
Stuff a little extra bread back into the bottom! I do it more often than I admit. Sometimes, a wonky bun is just part of the fun.
Anyway, that’s my trusty, occasionally chaotic guide to these irresistible baked eggs buns with spinach and feta. Give ‘em a go—maybe you’ll even invent your own twist (and if you do, tell me so I can ~borrow~ it next time I run out of ideas). Stay hungry!
Ingredients
- 4 medium brioche or round bread buns
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C).
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2Cut a circle from the top of each bun and gently hollow out the center, leaving a 1/2-inch shell.
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3In a skillet, heat the olive oil over medium heat. Sauté the red onion and garlic until softened, about 2-3 minutes. Add the chopped spinach and cook until wilted.
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4Mix in the crumbled feta, salt, and black pepper. Remove from heat.
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5Spoon the spinach and feta mixture into the hollowed-out buns. Crack one egg into each bun on top of the filling.
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6Place the filled buns on a baking sheet and bake for 15-20 minutes, or until the eggs are set to your liking. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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