"Baked egg buns with spinach and feta, spiced up with za’atar. A most delicious sharable breakfast. Only 3 buns, a pile of creamy spinach and feta, then topped off with eggs, a sprinkle of za’atar and baked until the eggs are just set. Incredibly hearty, tasty and easy. I love finding ways to put twists on breakfast recipes. And if you love eggs as much as I do, this egg breakfast will be right up your alley. The soft eggs, chunks of melted feta and just enough creamy wilted spinach make it a real treat. But what makes this recipe stand out is the za’atar, that’s sprinkled over the eggs. It’s so simple and better than you would expect, and serves as the extra touch that makes these eggs something truly special."
Za’atar Baked Egg Buns with Spinach and Feta
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Recipe Intro From anna_s_table
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Prep time 30mins
Cook time 10mins
Serves or Makes: 6
Recipe Card
ingredients
- 3 Kaiser rolls or French buns
- 6 eggs
- 3 1/2 ounces spinach
- 1 1/2 ounces cream
- 2 ounces feta, crumbled
- 2 garlic cloves, minced
- 1/2 teaspoon cumin
- 1 teaspoon za’atar
- Kosher salt and black pepper
- olive oil,
- butter, for greasing
- sour cream, for serving
Method
Step 1
Preheat the oven to 350°F.
Step 2
Heat oil in a small skillet, add garlic and cook over low heat until soft. Increase the heat to medium and add spinach, cook for 30 seconds or just until the spinach is welted. Stir in the cream and season with salt and pepper.
Step 3
Cut the rolls in half. Using your finger tops, gently push the middle of each bun until there is a hole large enough to fit a cracked egg. Grease an ovenproof dish with butter and arrange the buns. Divide the spinach, crack an egg into each hole and dot feta around the eggs. Sprinkle with za’atar and cumin, season lightly with salt and pepper. Brush with extra olive oil.
Step 4
Bake for 15-20 minutes, depending on how you like your eggs. Serve at once, warm straight from the pan with sour cream. Enjoy!