Baked Eggs

Updated: Feb 28, 2020


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

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