Baked eggs with wilted spinach
I love everything about this recipe. I love it at breakfast, I love it at lunch, I love it at dinner. Mostly I've eaten it for the first two meals of the day, but it'd make a great Meatless Monday dinner, too.
Adapted very little from Skinny Taste
2 tsp olive oil
1/4 cup diced shallots
1 1/2 lb baby spinach
4 large eggs
salt and freshly ground pepper, to taste
4 tbsp shredded Asagio or Parm cheese
Preheat an oven to 400°F. Lightly spray four oven-safe dishes or ramekins with cooking spray. Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Sprinkle the cheese on top. Break an egg into each dish and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or to your liking. Serve immediately.
Adapted very little from Skinny Taste
2 tsp olive oil
1/4 cup diced shallots
1 1/2 lb baby spinach
4 large eggs
salt and freshly ground pepper, to taste
4 tbsp shredded Asagio or Parm cheese
Preheat an oven to 400°F. Lightly spray four oven-safe dishes or ramekins with cooking spray. Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Sprinkle the cheese on top. Break an egg into each dish and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or to your liking. Serve immediately.
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