Egg and Spinach Whole Wheat Buns, a delicious filling made with boiled eggs, sauteed spinach and Greek yogurt inside a light and soft, homemade, whole wheat bun, baked until golden brown. A healthy and nutritious breakfast, lunch, snack option, for kids and grown-ups.
Song of the day: Anything Goes - Tony Bennett & Lady Gaga.
I've always loved hard boiled eggs. Since I was a kid, I would ask my mom to make me a boiled egg for lunch, with some vegetables on the side. My grandma would crack an egg in the tomato sauce and it would cook, hard in the yolk and soft in the white, so saucy and delicious.
As a grown-up, a hard-boiled egg has been my go-to lunch, to bring to work with a mixed salad, most of the times, or to eat at home for an easy, nutritious lunch accompanied by some cooked vegetables, and bread. Notice that I've never mentioned breakfast, since, as a true Italian, eggs do not belong to breakfast, but to lunch or dinner.
A whole wheat bun with a surprise filling.
Spinach is one of my favorite vegetables, so sweet and tender, and egg and spinach are just a lovely combination. Can you imagine how good a filling for the whole wheat bun can be when it combines eggs, spinach, and the creaminess, tanginess of the Greek yogurt?
I need to confess, I ate some of the filling by the spoonful before it made it into the buns. Delicious!
Making the whole wheat buns is easy, it's just:
- whole wheat flour,
- fresh yeast,
- olive oil,
- and a pinch of salt.
Fresh yeast or dry yeast?
I love baking with fresh yeast (which is also called baker's yeast, or cake yeast) and I often have it in the fridge (or freezer, as it does not last long and they sell it only in a big block). Fresh yeast is great in doughs that require a long, slow rising time, as it activates more quickly than dried yeast and also stays active for a longer period of time. I use it to make pizza, bread, brioche. I still have dry yeast in my pantry, and often use it interchangeably.
The hardest part of these Egg and Spinach Whole Wheat Buns is to wait for the double rising time of the buns, and then the cooking time. I do not even wait for them to cool down, and I slice one open right away.
The whole wheat buns are light, soft, sweet, and nutty. The spinach/egg/yogurt filling is flavorful and moist. Every bite makes you close your eyes in pure delight.
You might think, why not buy some buns, slice them open and stuff them with some spinach/egg filling? It is faster! Yes, it might be an option, but nothing beats something that is homemade from scratch. Plus, it's nice to see a whole wheat bun that is whole, and the surprise filling is hidden inside waiting for you to bite in. What I hear from parents is that they want their kids to eat more veggies, why not surprise them with these Egg and Spinach Whole Wheat Buns. I would love to see their faces when they find the surprise inside!
Song of the day: Anything Goes - Tony Bennett & Lady Gaga.Print
For the whole wheat buns:
- 200 g organic whole wheat flour
- 100 g water
- 7 g fresh yeast (baker's yeast) or 3.5 g active dry yeast
- 1 Tbsp e.v.o. oil
For the Filling:
- 120 g fresh spinach
- 1 Tbsp e.v.o. oil
- 2 eggs, organic free-range
- salt & pepper
- 70 g plain Greek yogurt
For the top:
- 1 egg yolk
- a few drops of water
- In a medium bowl work the flour with the water, the crumbled yeast, and the e.v.o. oil. Add the salt and a few more drops of water if too dry. The dough has to be soft.
- Shape the dough into a ball and let rest, covered with a clean towel for at least 1 hour, or until double in size.
- In the meantime, boil 2 eggs, peel them and chop them. Add salt and pepper and stir.
- Wash the spinach, add them to a pan with 1 tablespoon e.v.o. oil, salt, and pepper. Saute them for a couple of minutes, then take out of the pan and chop them roughly.
- In a medium bowl, add the spinach, the eggs, the yogurt, and stir.
- Divide the dough and shape it into 6 little balls.
- Press each dough ball into a disk, fill with 1 heaping tablespoon of the spinach/egg filling, and close the ball around making sure the filling stays inside.
- Place the buns, seam side down, on a baking sheet lined with parchment paper.
- Beat the egg yolk with a few drops of water, brush the top of each bun and set aside to rise again for 1 hour.
- Preheat the oven to 350° F (180°C).
- Bake the buns for 25 minutes, or until nice and golden.
- Take out of the oven and enjoy!
About the fresh yeast: you can find it in the dairy section of the grocery store since it needs to be refrigerated. It does not last long, keep it stored well-wrapped in the refrigerator and use the fresh yeast before it goes bad. It can also be stored in the freezer, but let it come to room temperature before using. Some professional bakers say that it loses some of its rising power when frozen, so suggest to add a little more. Do not use yeast that is hard, dark brown, or you see mold on it.
You can substitute one type of yeast for another but the quantities need adjusting. For dry active yeast you generally need to use half the quantity of fresh yeast stated in the recipe and for instant yeast you need to use ¼ of the quantity of fresh yeast (Ask Nigella).
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
Keywords: whole wheat, buns, breakfast, eggs, spinach, healthy, snack, Greek yogurt
I love baking and kneading dough because it takes me to a happy place in my soul.