Baked Za’atar Egg Buns with Spinach and Feta Recipe
Introduction
These baked za’atar egg buns with spinach and feta are a flavorful and satisfying dish perfect for brunch or a light dinner. Soft buns filled with creamy spinach, topped with eggs and tangy feta, and seasoned with aromatic za’atar make each bite a delight.
Ingredients
- 3 kaiser rolls or French buns
- 6 eggs
- 2 ounces spinach
- ¼ cup heavy cream
- 1 ounce feta, crumbled
- 2 garlic cloves, minced
- ½ teaspoon cumin
- 1 teaspoon za’atar seasoning
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil, plus extra for brushing
- Unsalted butter, for greasing
- Sour cream, for serving (optional)
Instructions
- Step 1: Preheat the oven to 180°C (350°F).
- Step 2: Heat 2 tablespoons of olive oil in a skillet over low heat. Add the minced garlic and cook gently until soft.
- Step 3: Increase the heat to medium, add the spinach to the skillet, and cook for about 30 seconds or until just wilted.
- Step 4: Stir in the heavy cream, then season with salt and black pepper. Remove from heat.
- Step 5: Cut each bun in half horizontally. Using your fingertips, carefully hollow out the center of each half to create a hole large enough to hold a cracked egg.
- Step 6: Grease an ovenproof dish with unsalted butter and arrange the bun halves inside.
- Step 7: Divide the creamy spinach mixture evenly among the bun holes.
- Step 8: Crack an egg into each hole on top of the spinach. Dot crumbled feta around the eggs.
- Step 9: Sprinkle za’atar seasoning and cumin over the buns. Lightly season with additional salt and pepper as desired.
- Step 10: Brush the tops with extra olive oil for a golden finish.
- Step 11: Bake in the preheated oven for 15 to 20 minutes, adjusting time based on how runny or set you prefer the eggs.
- Step 12: Serve warm straight from the pan, optionally accompanied by sour cream. Enjoy!
Tips & Variations
- For a sharper flavor, use aged feta or add a sprinkle of chili flakes alongside the za’atar.
- You can substitute the spinach with kale or Swiss chard, but be sure to cook it well to soften before assembling.
- Try adding chopped fresh herbs like parsley or mint for extra freshness.
- If you prefer, swap heavy cream with crème fraîche for a tangier taste.
- Use whole wheat or seeded rolls for a nuttier texture and added fiber.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the eggs. For best texture, enjoy fresh on the day prepared.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of bread for this recipe?
Yes, you can use any sturdy rolls or buns that can hold the filling without falling apart, such as brioche or ciabatta. Avoid very soft or crumbly breads that might get soggy during baking.
How do I know when the eggs are perfectly cooked?
Bake the buns for 15 minutes if you want a runny yolk, and up to 20 minutes for firmer yolks. Keep an eye on the eggs and adjust baking time to suit your preference.
PrintBaked Za’atar Egg Buns with Spinach and Feta Recipe
These baked za’atar egg buns with spinach and feta offer a delicious fusion of Mediterranean flavors wrapped in soft kaiser rolls. Perfect for a hearty breakfast or brunch, this recipe combines creamy spinach, crumbled feta, and aromatic za’atar seasoning baked with eggs inside hollowed-out buns for a delightful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 3 kaiser rolls or French buns
- 6 eggs
- 2 ounces spinach
- ¼ cup heavy cream
- 1 ounce feta (crumbled)
- 2 garlic cloves (minced)
- ½ tsp cumin
- 1 tsp za’atar seasoning
- Salt (to taste)
- Black pepper (to taste)
- 2 tbsp olive oil (+ extra for brushing)
- Unsalted butter (for greasing)
- Sour cream (for serving, optional)
Instructions
- Preheat the Oven: Set your oven to 180°C (350°F) and allow it to thoroughly preheat to ensure even baking results.
- Cook the Spinach Mixture: Heat 2 tablespoons of olive oil in a skillet over low heat, add minced garlic and cook gently until soft and fragrant. Increase heat, add spinach and cook just for 30 seconds until wilted. Stir in the heavy cream and season with salt and black pepper to taste, then remove from heat.
- Prepare the Buns: Cut each kaiser roll or French bun in half. Using your fingertip, carefully press down the middle of each half to create a small well or hole big enough to hold a cracked egg.
- Assemble the Buns: Grease an ovenproof dish with unsalted butter. Arrange the hollowed buns in the dish. Divide the cooked spinach and cream mixture evenly among them. Crack an egg into each hole, then scatter crumbled feta cheese around the eggs. Sprinkle each bun with za’atar seasoning and cumin, then season lightly with salt and black pepper. Finish by brushing the tops with a little extra olive oil to help with browning.
- Bake the Buns: Place the dish in the preheated oven and bake for 15-20 minutes. The baking time depends on how you prefer your eggs; take them out when the whites are set but yolks remain runny, or bake longer for firmer yolks.
- Serve: Remove the baked egg buns from the oven and serve immediately, optionally accompanied by a dollop of sour cream. Enjoy warm for the best flavor and texture.
Notes
- You can use any sturdy rolls that hold their shape well; kaiser rolls work great.
- To prevent the buns from becoming soggy, make sure not to overcook the spinach mixture; cook just until wilted.
- Adjust za’atar and cumin quantities to suit your taste preferences.
- For a dairy-free version, substitute feta with a plant-based cheese and use coconut cream or a dairy-free cream alternative.
- Keep an eye on the eggs during baking to achieve your desired egg doneness.
Keywords: za’atar egg buns, baked eggs, spinach feta buns, Mediterranean breakfast, savory baked buns
