Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Baked eggs with spinach, Gruyère and thyme
Eggs baked over wilted spinach under a thin veil of melted Gruyère.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 20 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the whites set in 12 to 15 minutes at 180°C in a shallow dish
- Photograph the finished dishes
- Time
- About 25 min
- estimated
- Serves
- 2
- see below
- Energy
- 425 kcal
- per serving
- Protein
- 27 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- Gruyère. Traditional Gruyère is made with animal rennet, so it is not vegetarian.
- sourdough bread. Bread often contains soya and can contain milk, egg or sesame; check the label.
Cooking steps
Heat the oven to 180°C / 350°F (160°C fan).
Warm the oil in a wide pan over medium heat and add the spinach in handfuls, letting each wilt before the next goes in. It takes 3 to 4 minutes.
Tip the spinach into a sieve and press it hard with the back of a spoon until it stops dripping. This is the step the dish depends on.
Divide the spinach between two shallow ovenproof dishes and make two hollows in each. Crack an egg into each hollow.
Scatter over the grated Gruyère and the thyme leaves. Bake for 12 to 15 minutes.
Cooked when: the whites are set and the yolks are firm.
Toast the sourdough bread while the eggs bake and serve straight from the dishes.
The useful detail
Press the spinach hard before the eggs go on. Spinach is almost all water, and any you leave behind collects under the eggs and turns the dish into soup.
Make it work for you
One serving is One dish of two eggs over half the spinach, with a slice of toast. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cheddar instead of Gruyère
Sharper and oilier when it melts. Use the same weight.
Per serving: about the same energy, about 1 g less protein, about the same fat.
Frozen spinach, 200 g, thawed
Squeeze it even harder than fresh; it holds more water. Nutrition is close enough not to recalculate.
Gluten-free bread instead of sourdough
No difference to the baked eggs.
Allergens: Needed if you avoid gluten.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A hot breakfast built on eggs and cheese rather than cereal, with the spinach carrying most of the fibre and the toast the carbohydrate.
| Energy | 425 kcal |
|---|---|
| Protein | 27 g |
| Fat | 22 g |
| of which saturates | 8 g |
| Carbohydrate | 30 g |
| of which sugars | 3 g |
| Fibre | 3 g |
| Sodium | 660 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| spinach | 200 g | FDC 168462Spinach, raw | 46 kcal | 5.7 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| eggs | 200 g | FDC 171287Egg, whole, raw, fresh | 286 kcal | 25.1 g |
| Gruyère | 40 g | FDC 171242Cheese, gruyere | 165 kcal | 11.9 g |
| fresh thyme leaves | 1 g | FDC 173470Thyme, freshA teaspoon of thyme leaves weighs 0.8 g, under 1 kcal on FoodData Central 173470. That record has no sugars value, so the leaves are listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| sourdough bread | 100 g | FDC 172675Bread, french or vienna (includes sourdough)Calculated with FoodData Central's French or Vienna bread record, which it states includes sourdough. | 272 kcal | 10.8 g |
| Whole recipe | Divided by 2 | 850 kcal | 53.5 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 1 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Best eaten straight away. If you have to keep one, cool it, cover and refrigerate within 2 hours, and eat within 3 to 4 days.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout. The yolk will firm up completely.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
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Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian