Spinach & Feta Eggs in a Nest Recipe

This sophisticated take on the classic eggs in a nest is a delightful way to serve a delicious breakfast or brunch this weekend. Creamy feta spinach with dill is spooned into a store bought croissant then topped with an egg. The result is a gorgeous morning main dish worthy of Easter morning with the gang, your weekend brunch with friends, or an easy Saturday morning with the whole family around the table.

One of my favorite weekend breakfasts growing up was something my family called “eggs in a frame”. The traditional way my mom would prepare them was by using a butter knife to cut a square into the center of each slice of bread. The bread was grilled in a skillet with butter and an egg was cracked into the hole in the bread slices. Once the white was cooked and the bread was buttery and crisp on both sides, we would use our buttery bread squares to dip into the runny yolk while we plotted our adventures for the weekend.

Today, we’re taking that easy breakfast up a notch by creating an eggs in a nest recipe with all the flavors and textures we love from a traditional Greek spanakopita. Instead of sandwich bread, we’re upgrading to a croissant, adding a simple feta spinach mixture to our nest and topping it with an egg. It’s still a quick and easy breakfast, but special enough for Christmas mornings or Mother’s Day Brunch.

Let’s get cracking, team!

What you’ll need to make this egg in a nest recipe:

• Croissants
• Eggs
• Olive oil
• Scallions
• Garlic
• Frozen spinach
• Fresh dill
• Feta cheese
• Lemon zest
• Black pepper

Full measurements and directions for this dish included in the printable recipe card below.

Step by step instructions for this updated breakfast classic:

To begin, preheat oven to 400 degrees F. Next, cut a 2-inch rectangle in the top of each croissant and pull out the top, leaving an empty nest in the croissant. Press the croissant nest down to make a good sized frame for your filling. Place hollowed croissants and tops on a sheet tray covered with parchment. Set aside.

To make the spinach filling, heat olive oil in skillet over medium heat. Add diced scallions and garlic. Saute for 3-4 minutes, until tender and fragrant. Add thawed and drained spinach, feta, lemon zest and black pepper and cook until heated through, about 3 minutes. Taste and adjust seasoning. Remove from heat. 

Add about 3 tablespoons of the spanakopita filling to the empty nest of each croissant, ensuring you leave enough room for the egg. Crack an egg on top of the cheesy spinach mixture inside each croissant. Sprinkle lightly with salt and pepper. Transfer to oven and bake for 10-12 minutes, until egg whites are set, the egg yolk is runny and the croissant is golden brown. (Or 15-18 minutes for a well-done egg yolk.)

Remove from oven. Top with green scallion tops and dill. Serve immediately.

Note: Cooking time for your eggs will vary slightly based on the size of your croissant nest and how much filling is included. If you’re aiming for a medium egg (cooked whites, runny yolks), start checking your egg nests at about 8 minutes.

FAQ’s and Serving Suggestions:

To store, move eggs in a cup to an airtight container and keep in the refrigerator for up to two days. To reheat, set microwave to medium heat for 30 seconds at a time until just heated through.

Check out some of our other great brunch recipe:

• Cheesy Grit Cake Recipe
• Stuffed Almond Milk French Toast with Orange and Ricotta
• Smoked Salmon Quiche

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