Baked Eggs in Bread Buns with Spinach & Feta – Easy Brunch Idea
Let Me Tell You About My Lazy Weekend Brunch
So, have you ever woken up late on a Saturday with that mixture of happiness and guilt—happy because it’s the weekend, a bit guilty because (oops!) you were supposed to mow the lawn before noon? Yeah, that’s pretty much the energy behind these Baked Eggs in Bread Buns with Spinach & Feta. The first time I made them, my mum dropped by unexpectedly (naturally, my kitchen was mid-chaos). We both agreed they’re so good, it’s almost suspicious. Plus, there’s hardly anything to wash up afterward—bonus points for not missing the footy kickoff.
Why I Keep Coming Back to These
I make these when I fancy feeling classy while still in my slippers, or if I’ve promised fancy brunch but slept in. My family goes a bit bonkers for them—especially my youngest, who calls them “egg bread parcels” and fights for the crispy corners. Truthfully (and don’t tell anyone), I usually mess up poaching eggs so this baked version is basically my get-out-of-jail-free card. Also, it’s brilliant for those “oh drat, the fridge is bare” mornings; you can swap in almost anything you find lurking behind that wilted bag of greens.
Alright, What You’ll Need (Substitutions & All)
- 4 medium bread rolls (Ciabatta is fab, but ordinary burger buns work; my nan always swears by tiger rolls—bit dramatic, but fine with me)
- 4 eggs (free-range if you can swing it, but use what you’ve got)
- A big handful fresh spinach, roughly chopped (or frozen—just thaw and squeeze it dry; I sometimes use kale if that’s kicking around)
- About 80g feta cheese, crumbled (I’ve swapped in goat cheese when I was out—worked a treat; even plain cheddar’ll do in a pinch)
- Olive oil, for brushing
- Salt & pepper to taste
- Optional: sprinkle of chili flakes or some chopped fresh herbs (dill or parsley—I forget to buy them half the time and nobody complains)
How I Throw These Together (It’s Easier Than It Looks)
- Preheat your oven to 180°C (350°F)—or just around there, honestly. If you have a wonky oven like mine, a bit more or less isn’t the end of the world.
- Slice the very top off each roll and scoop out most of the insides, leave a good rim though (I always eat the bread innards while I’m working, chef’s tax).
- Brush the inside of the rolls with a little olive oil. Not strictly required, but it crisps them up and stops sogginess (nobody wants a soggy bottom, right?).
- Stuff in the spinach. Don’t worry if it’s a bit unruly and pokes out—it’ll shrink when baked. I crush it in there, usually more than I think will fit.
- Crack an egg into each hollowed roll. If a bit spills, just wipe it off or let it crisp at the edge—adds character.
- Scatter over the feta, and the chili flakes/herbs if you’re using them. Salt and pepper everything like you mean it.
- Pop the rolls (lids too if you like) onto a tray and bake for 15 to 18 minutes. I start checking at 14—you want just-set whites with a jammy yolk. If you go over, it’s fine! Still tastes ace.
- This is where I sneak a taste from a corner—quality control, naturally.
My Honest Notes (AKA What I’ve Messed Up)
- If you use really massive rolls, double up on spinach or the egg will spread too thin and look… odd.
- One time, I overbaked them and the yolks were firm—not bad, just different! I’ve concluded there’s no real right or wrong as long as it’s hot and cheesy.
- I tried getting fancy with smoked paprika on top once—turned out a bit much for breakfast. Maybe hold off till after noon?
Variations I’ve Dabbled (and a Misfire or Two)
- Swapped spinach for baby kale—it’s tougher so I massage it (yeah, really). Weirdly satisfying.
- Mixed in leftover roast mushrooms: lush.
- One time I added sun-dried tomatoes, thinking I was clever—looked lovely, but the flavor totally took over. Wouldn’t do that again, or maybe just use less next time.
- If you’re vegan, try using scrambled tofu and skipping the egg/feta—haven’t quite nailed the seasoning but I’m working on it!
Stuff You Might Need (But Don’t Panic If You Don’t)
You’ll want a baking tray, obviously. If you don’t have parchment paper, just oil the tray. Oh, and if you haven’t got a pastry brush, use your fingers to dab olive oil inside the rolls—it’s messy but works fine. Sometimes I even use a clean bit of kitchen roll. I once tried using cupcake tins to prop them up, but they stuck awfully—a cautionary tale!
About Storing Leftovers
These actually reheat pretty decently in the oven (about 8 mins at 180°C), but in my house they honestly never last more than a day, so full disclosure: I’m not certain how well they freeze. I have eaten one cold the next morning (couldn’t face turning the oven on) and it was still tasty, though the bread goes a bit chewy. Kind of like a fancy portable egg sandwich.
How I Like to Serve These (and Other Ideas)
I always plonk them on a board with a pile of roasted cherry tomatoes on the side, or if I’m feeling proper extra, a dollop of chili jam. My cousin swears by serving them with crispy bacon—honestly, no complaints there. Once I served them with a jug of fresh orange juice, and it basically counted as fruit and veg for the day!
Lessons Learnt the Hard Way (Pro Tips)
- I once tried rushing the baking time because I was starving—result: runny whites, not ideal. Be patient with the oven or nuke it for 30 seconds if you’re desperate.
- Forgot to drain the thawed frozen spinach once—eggy soup, not brunch. Always press out the water!
- Don’t skip the seasoning. Feta is salty, but not enough for the eggs and spinach—just go with your gut.
Real Questions I’ve Actually Been Asked (with Real Answers)
- Can I make these ahead? Kind of! I sometimes prep the rolls and filling the night before; just crack in the eggs right before baking or the bread gets a touch soggy.
- Gluten-free? Sure, if you can score decent GF rolls (I like these ones by King Arthur Baking). Not all are created equal, but worth the hunt.
- Is there a way to make this spicy? You bet—load it up with chili flakes, or swap feta for a peppery cheese (or both, why not?).
- I’ve only got little eggs—does that matter? Nah, but you might have room in the roll for some extra filling, so chuck more spinach or cheese in. Actually, I find it works better if the egg isn’t swimming about.
- Healthy? Well, it’s eggs and spinach! And cheese and bread. I’d call it balanced if you don’t eat three, but who’s counting?
On a totally unrelated note, while you’re waiting for brunch, have you ever tried proper loose-leaf tea? I resisted for ages, but now I’m kind of obsessed; if you want to check it out, Tea Pigs are ace (not sponsored, just a fan!).
And anyway, enjoy—and drop me a line if you discover a combo I haven’t tried; always here for a brunch chat!
Ingredients
- 4 round bread buns
- 4 large eggs
- 2 cups fresh spinach leaves
- 3 oz feta cheese, crumbled
- 1 tablespoon olive oil
- 1 tablespoon chopped chives (optional)
- Salt and black pepper to taste
- Butter for greasing
Instructions
-
1Preheat your oven to 375°F (190°C). Lightly grease a baking tray or line it with parchment paper.
-
2Slice the tops off the bread buns and gently hollow out the centers, leaving a thick edge to hold the filling.
-
3Heat olive oil in a pan over medium heat. Add spinach and sauté until just wilted. Season with salt and pepper, then set aside.
-
4Place the bread buns on the prepared tray. Divide the wilted spinach evenly among the buns. Sprinkle feta cheese over the spinach.
-
5Carefully crack an egg into each bread bun. Season with a little more salt and black pepper.
-
6Bake for 18–20 minutes, or until the eggs are set to your liking. Garnish with chopped chives if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
