Sunken Eggs in a Spinach Nest

Carolyn Haas


It's a German tradition to have spinach and eggs for Maundy Thursday. My mom used to make it with frozen spinach, a can of mushroom soup and sliced hard-boiled eggs. This version has some of the same ingredients, but baked eggs, not boiled and added potatoes. Don't skip the nutmeg - it really adds authenticity!!


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2 - 4
10 Min
30 Min


  • 1 c
    potatoes, cooked and sliced (2 med. potatoes)
  • 1/2 medium
    onion, diced
  • 1 clove
    garlic, minced
  • 1 Tbsp
    olive oil
  • 1/2 lb
    spinach, washed and torn
  • 1/2 c
    half and half or evaporated milk
  • 4 large
  • 1/2 c
    shredded edam cheese (or cheese of choice)
  • 1-2 pinch
  • ·
    salt and pepper, to taste

How to Make Sunken Eggs in a Spinach Nest


  1. Heat oil in skillet or pot large enough to hold all the spinach. Cook onion until softened, add garlic, cook for another minute.
  2. Leave a little water clinging to the spinach when you wash it! Add spinach and stir to combine with onion and garlic. Cover pot, lower heat and steam spinach until wilted -about 3 minutes. Stir occasionally. Stir in 2/3 of the milk, remove from heat. (If too liquid, keep on heat and stir until somewhat reduced.)
  3. In an oven-proof dish, spray with Pam or similar, and spread out the sliced potatoes. Season with salt and pepper. Cover with the spinach mixture. Using a spoon, make 4 egg-sized indentations in the spinach. Carefully crack an egg into each indentation. Sprinkle with nutmeg, salt and pepper. Pour the remaining milk over the spinach and add shredded cheese, being careful that the eggs are not covered.
  4. Bake at 350ºF for 20-30 minutes, depending on how set you like your eggs. (NOTE: I baked mine for about 25 minutes and the eggs were completely cooked. If you like runny yolks, cook for less time.)

Printable Recipe Card

About Sunken Eggs in a Spinach Nest

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
Hashtag: #Maundy Thursday

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