Fustini's Oils and Vinegars
Skillet Baked Eggs with Spinach

Add To Favorites

Skillet Baked Eggs with Spinach


This recipe does not have any reviews yet   be the first to write one

Skillet Baked Eggs with Spinach



  • 2/3 cup plain Greek yogurt
  • 1 teaspoon Fustini's Citrus Oregano balsamic
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove, halved
  • Kosher salt to taste
  • 2 tablespoons butter, divided
  • 2 tablespoons Fustini's Cayenne Crush olive oil
  • 3 tablespoons chopped leek (white and pale-green parts)
  • 2 tablespoons chopped scallions (white and pale green parts)
  • 10 oz fresh spinach
  • 1 teaspoon fresh lemon juice
  • 4 large eggs
  • 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
  • 1 teaspoon chopped oregano


Substitute one of Fustini's herb-infused olive oils for less heat. adapted from bonappetite.com


Step 1. 

Preheat oven to 300°.  Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside. 

Step 2. 

Melt 1 tablespoon butter with olive oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.  

Step 3. 

Transfer spinach mixture to a 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide the spinach mixture equally between skillets. Make 4 deep indentations in the center of spinach in a larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10–15 minutes.  

Step 4. 

Melt the remaining 1 tablespoon of butter in a small saucepan over medium-low heat. Add red pepper flakes, paprika and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of the pan, 1–2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. In a small bowl, combine yogurt, balsamic and lemon juice. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.

Customer Reviews

This recipe does not have any reviews yet.




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More