Baked Spinach & Eggs

A simple, easy, weekend breakfast, my favourite kind.  I traded in my Sunday pancakes for something less sweet and more savoury, baked eggs with wilted spinach. 
Perfectly paired with a side of toast, a hot pot of coffee and the morning paper.

Breakfast Love.

Baked Spinach & Eggs

Ingredients:

3 cups baby spinach, packed
1/2 small red onion, minced
1 clove garlic, minced
1 Tbsp olive oil
2 large eggs
pinch of nutmeg
sea salt & pepper

 

Method:

Preheat oven to 400F.
In non-stick skillet, heat olive oil.  Add onion and garlic and cook till translucent 2-3 minutes.  Add in spinach and cook till wilted, 2-3 minutes more.  Season to taste with salt, pepper and nutmeg.
Divide mixture among two 8oz ramekins, sprayed with non stick spray.  Top each with an egg.
Bake for 15-17 minutes until whites are set.

Enjoy.

Serves 2.