For the spinach filling:
2 tablespoons extra virgin olive oil
2 scallions, diced (about 1/3 cup)
2 cloves garlic, minced
5 ounces frozen spinach, thawed and drained
1/4 cup fresh dill
1/3 cup feta cheese
1 teaspoon lemon zest
1/2 teaspoon fresh ground black pepper
For the nests:
4 large croissants
4 small eggs
Preheat oven to 400℉.
To begin, cut a 2-inch rectangle in the top of each croissant and pull out the square, leaving an empty nest in the croissant. Press the croissant nest down to make a good sized nest for your filling. Place hollowed croissants and tops on a rimmed baking sheet 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. Add a tablespoon or two of milk if the mixture needs more liquid. 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 white is set and croissant is golden brown. (Or 15-18 minutes for a well-done egg)
Remove from oven. Top golden brown egg nests with diced green onions and dill. Serve immediately.
Cook times for your egg 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, then every couple of minutes until it has reached your desired doneness.
- Prep Time: 10
- Cook Time: 20
- Category: Easy Recipes
- Method: Oven and Stove Top
- Cuisine: American
Keywords: Eggs in a Nest, Croissant Recipe, Egg Recipe, Spanakopita Recipe, eggs in a frame