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.
1/2 small red onion, minced
1 clove garlic, minced
1 Tbsp olive oil
2 large eggs
pinch of nutmeg
sea salt & pepper
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.
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, packed1/2 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.
That would be great --will have to try it.
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