Baked egg buns with spinach and feta, spiced up with za’atar. A most delicious sharable brunch. 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.
Preheat the oven to 180° C.
Heat oil in a skillet, add garlic and cook over low heat until soft. Increase the heat and add spinach, cook for 30 seconds or just until the spinach is welted. Stir in the cream and season with salt and pepper.
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.
Bake for 15-20 minutes, it depends on how you like your eggs. Serve at once, warm straight from the pan with sour cream. Enjoy!