Updated: Feb 28
Olive Oil – 1 tablespoon for brushing
Coconut Oil – 1 tablespoon for frying
Shallot – 4 finely chopped
Garlic – 3 cloves sliced
Baby Spinach – 3 1/2 cups
Eggs – 8
Nutmeg – 1/2 teaspoon
Salt & Pepper
Preheat the oven to 350 degrees Fahrenheit
Lightly brush the inside of 4 ramekins with oil olive oil.
Heat the coconut oil in a skillet. Once hot add the shallots and garlic and sauce over medium heat for 3-4 minutes, or until soft. Add the baby spinach and stir for 2-3 minutes, or until wilted. Season with salt and pepper.
Spoon the spinach mixture into the bottoms of the prepared ramekins and crack 2 eggs into each. Sprinkle with the nutmeg and place the ramekins in a roasting pan. Fill the roasting pan with boiling water until the water reaches halfway up the ramekins (this will create steam so there is no chance that the eggs will get dry)
Carefully transfer the roasting pan to the preheated oven for 15-20 minutes. Let the ramekins cool slightly before serving.
Cook for 20 minutes for over hard
15-18 for medium/over easy