A Mediterranean-style breakfast that's a refreshing change from the usual: eggs baked gently in a ramekin with creamy tomato, savory salty feta cheese, and spinach, paired with a creamy honey-baked avocado. The combination of soft and crisp textures with the aroma of olive oil and Mediterranean spices makes mornings feel special without any fuss. Perfect for anyone wanting a breakfast that's healthy, filling, and still practical on a workday.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 4 chicken eggs
- 120 ml cooking cream or full-cream milk
- 80 grams feta cheese
- 1 handful fresh spinach, roughly sliced
- 1 whole tomato, finely chopped
- 1 clove garlic, chopped
- 3 tbsp extra virgin olive oil
- 1 whole ripe avocado, halved and pitted
- 1 tbsp pure honey
- 1/2 tsp dried oregano
- 1/4 tsp paprika powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 slices sourdough bread or whole wheat bread, sliced
- 1 tbsp mint or parsley leaves, chopped, for garnish
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👩🍳 Instructions
- 1 Preheat the oven to 375°F (190°C) for 10 minutes. Prepare 2 heat-proof ramekins and grease the insides lightly with olive oil so the eggs won't stick.
- 2 Heat 1 tbsp olive oil in a small pan, sauté the chopped garlic until fragrant, then add the chopped tomato and cook for 2-3 minutes until it softens and reduces slightly.
- 3 Add the sliced spinach to the pan and stir briefly until wilted, then remove from heat.
- 4 Divide the tomato-spinach mixture evenly between the 2 ramekins. Pour the cooking cream over the top, then crumble the feta cheese and sprinkle it evenly.
- 5 Crack 2 eggs into each ramekin on top of the mixture, then sprinkle with a little salt, black pepper, and oregano.
- 6 Bake in the oven for 12-15 minutes, or until the egg whites are set but the yolks are still slightly soft (check at the 12-minute mark).
- 7 While the eggs are baking, prepare the avocado: place the halved avocado on a small baking sheet, drizzle honey and sprinkle paprika powder into the pit hollow.
- 8 Bake the avocado alongside the eggs in the oven for 8-10 minutes until slightly caramelized on the surface.
- 9 Toast or grill the sourdough bread until golden brown, then brush lightly with olive oil.
- 10 Remove the egg cocottes and baked avocado from the oven, then sprinkle chopped mint or parsley leaves on top.
- 11 Serve the warm egg cocotte with the baked avocado and olive oil toast on the side. Enjoy while warm.
💡 Tips
• Use both top and bottom oven heat so the eggs cook evenly; if you don't have an oven, you can cook them in a covered pan over low heat for 8-10 minutes instead.
• Choose an avocado that's ripe but still fairly firm so it doesn't fall apart while baking.
• For a more savory flavor, sprinkle some za'atar or sesame seeds on top of the toast.
• The cooking cream can be substituted with plain Greek yogurt for a lighter version with a slight fresh tang.
📊 Nutrition Facts / serving
420
Calories (kcal)
18 g
Protein
30 g
Fat
22 g
Carbs
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