Ingredients
Scale
- 12 large eggs
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup heavy cream or whole milk
- 4 cups fresh baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese or goat cheese
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a large, rimmed sheet pan with olive oil or non-stick cooking spray. You can also line it with parchment paper for even easier cleanup. In a medium mixing bowl, whisk together the pumpkin puree, heavy cream, dried sage, nutmeg, salt, and pepper until the mixture is smooth and well-combined.
- Spread the pumpkin mixture evenly across the bottom of the prepared sheet pan using a spatula. Scatter the chopped baby spinach over the pumpkin layer. Use the back of a large spoon to create 12 small wells in the spinach and pumpkin base, spacing them out evenly to accommodate the eggs.
- Carefully crack one egg into each of the created wells. Try to keep the yolks intact for the best presentation. Sprinkle the crumbled feta cheese around the eggs and over the spinach. Season the tops of the eggs with an extra pinch of salt and black pepper if desired.
- Place the sheet pan in the center rack of the oven. Bake for 15 to 20 minutes, or until the egg whites are completely set but the yolks remain slightly jammy. If you prefer fully cooked yolks, leave the pan in for an additional 2 to 3 minutes. Watch closely toward the end to ensure the spinach does not brown too much.
- Remove the pan from the oven and let it rest for 2 minutes. Garnish the entire tray with fresh chopped chives or parsley and a sprinkle of red pepper flakes for heat. Use a spatula to cut the bake into 8 rectangular portions and serve immediately alongside crusty sourdough toast or roasted potatoes.
- Cook Time: 35 minutes