Philly Baked Eggs

A recipe developed exclusively for Philadelphia Professional by Aaron Watson
5 min
Prep time
20 min
Total time


    The makings of the

    Philly Baked Eggs

    1. 1

      Preheat the oven to 180 °C.

    2. 2

      Wash and drain the spinach.

    3. 3

      Place 5 g of butter in a frying pan or wok and melt on a high heat, when melted add all the spinach and cook until it just starts to wilt.

    4. 4

      Remove the spinach from the pan and keep aside for later.

    5. 5

      Grease your dish/pan that you are cooking the baked eggs in with the remaining 5 g of butter.

    6. 6

      Season the greased dish/pan with salt and cracked black pepper.

    7. 7

      Add the wilted spinach and 4 of the basil leaves to the bottom of your seasoned dish/pan and using a small spoon create 2 spaces in the spinach for the eggs.

    8. 8

      Crack the eggs into the spaces in the spinach.

    9. 9

      Quarter the cherry tomatoes and place them around the eggs.

    10. 10

      Using a teaspoon place small dollops of the Philadelphiacream cheese around the eggs.

    11. 11

      Season with salt and cracked black pepper to your liking.

    12. 12

      Place the dish/pan into the preheated oven and cook for 10 - 12 minutes depending on how runny you like your eggs.

    13. 13

      Remove the baked eggs from the oven and allow to stand for 1 minute, whilst waiting thinly chop the remaining basil leaf and sprinkle it on top to garnish.


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    Philly Baked Eggs

    Nutritional Information

    Typical valuesPer Serving
    Energy1579.0 kJ
    Energy377.4 kcal
    Fat31.0 g
    Carb4.4 g
    Protein19.0 g
    Saturated fat16.0 g
    Salt1.4 g
    Dietary fibre0.7 g
    Sugars2.8 g