Baked Tarragon, Spinach and Feta Eggs

This is a creamy dish that feels indulgent but is packed with nutritious goodness. You can easily swap the tarragon for other green herbs like basil, parsley, or thyme — each brings its own unique vibe and would work beautifully. That said, I think tarragon has something special and aromatic that really works paired with feta.

These baked tarragon and spinach eggs are creamy, protein-packed and full of flavour and loaded with nutrients. Spinach adds a healthy dose of iron and fibre, while eggs offer protein, healthy fats, and essential vitamins to keep you feeling full and energised throughout the day. A hint of tarragon adds a subtle aniseed warmth that lifts the whole dish.

Simple, satisfying, and nourishing — I hope you enjoy it! Let me know what you think.

Ingredients:

• 2 handfuls of fresh spinach

• 2 large stems of fresh tarragon (roughly chopped)

• 3 garlic cloves (minced)

• 2-3 sun-dried tomatoes (chopped)

• 2-3 tablespoons of extra virgin olive oil

• Salt and pepper to taste

• 50-60g feta cheese

• 2 eggs

• 1 tablespoon pine nuts (toasted, for garnish)

• Sourdough bread (optional, for serving)

Method:

1. Preheat your air fryer to 205°C (or oven to 180-190°C).

2. In a mixing bowl, combine spinach, tarragon, garlic, sun-dried tomatoes, olive oil, salt, and pepper. Mix well to ensure everything is evenly coated.

3. Transfer the spinach mixture into a small, heatproof bowl. Place the feta cheese in the center on top of the greens.

4. Crack two eggs on top, positioning them on either side of the feta for even cooking.

5. If using an air fryer, cook for 5-6 minutes at 205°C. For an oven, bake for about 20 minutes until the eggs are set to your liking.

6. Once baked, use a fork to mash the ingredients together for a creamy, flavorful blend.

7. Garnish with toasted pine nuts and serve on warm sourdough bread for the ultimate breakfast treat.

Enjoy the perfect balance of creaminess, crunch, and herby goodness!