Baked za’atar egg buns with spinach and feta

March 28, 2021
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Photo by Anna Chwistek | Serving Dumplings
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 6
Author Notes

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.

Anna Chwistek | Serving Dumplings

What You'll Need
  • 3 kaiser rolls or French buns
  • 6 eggs
  • 3.5 ounces spinach
  • 1/4 cup cream
  • 2 ounces feta, crumbled
  • 2 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1 teaspoon za’atar seasoning
  • sea salt + black pepper
  • 2 tablespoons olive oil + extra
  • butter
  • sour cream, for serving
  1. Preheat the oven to 350°F. 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 wilted. Stir in the cream and season with salt and pepper.
  2. 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 between the buns, crack an egg into each hole and dot feta around the eggs. Sprinkle with za’atar and cumin, season with salt and pepper. Brush with extra olive oil.
  3. 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!

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