Print Options:

Baked Eggs with Spinach

Yields2 Servings

This is one of the easiest egg recipes to make and is an ideal breakfast dish. You can use any vegetables, or even add fish like tuna or salmon. It’s packed with protein and has minimal carbs!

 2 tbsp Olive oilPlus a bit extra for greasing ramekins
 2 tbsp Finely chopped onion
 Salt
 Pepper
 180 g Spinach leavesCoarsely chopped
 4 Large eggs
 2 tbsp Cream or sour cream
 2 tbsp Grated cheddar cheese
 Chilli flakesOptional
 4 Toasted whole-wheat bread slicesOptional
1

Preheat oven to 180 degrees Celsius.

2

Grease 2 X 180ml ramekins with olive oil and set aside.

3

Heat remaining olive oils in a frying pan and add the onion. Season with salt and pepper and cook over Low heat until the onion is soft.

4

Add spinach and cook for about 2 minutes.

5

Divide the cooked vegetables into the 2 ramekins.

6

Crack 2 eggs into each ramekin and place a tablespoon of cream and cheese over the eggs. Sprinkle chilli if desired

7

Place ramekins on a baking sheet and bake (rotating pan halfway through baking) until whites are set and yolks are runny. (About 15 minutes)

8

Serve with toast if desired.

Nutrition Facts

2 servings

Serving size

1 ramekin

Amount per serving
Calories324
% Daily Value *
Total Fat 28.1g37%
Total Carbohydrate 5.6g3%

Total Sugars 1.6g
Protein 17.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.