Easy Eggs in a Cup
Serves 4 | Prep Time 10 minutes | Cook Time 20 minutes
Baked or shirred (pronounced “sheared”) eggs have been around forever. In this recipe, baking eggs over a little sauteed spinach with feta cheese and a shaving of nutmeg creates a dish that looks and tastes beautiful. Just the sight of these eggs nestled in colorful ramekins is enough to bring even the most reluctant eater back to the table. To further enhance the yum factor, serve topped with Basil Lemon Drizzle.
Instructions
Preheat the oven to 375°F.
Heat the olive oil in a saute pan over medium heat, then add the onion and saute until translucent, about 3 minutes. Stir in the garlic and saute for an additional 30 seconds, then stir in the spinach and a pinch of salt and cook until wilted and tender, about another 30 seconds. Remove from the heat and stir in the nutmeg.
Lightly grease 4 small ramekins with olive oil. For each ramekin, spoon in one-fourth of the spinach mixture, then sprinkle on 1 tablespoon of the cheese. Gently crack 1 egg on top of the cheese, then sprinkle the pepper and a pinch of salt over all 4 ramekins.
Bake for 12 to 14 minutes, until very little liquid remains and moves around when you shake the ramekins.
Let cool for 3 minutes, then run a knife or an offset spatula around the inside edge of each ramekin to loosen the eggs. Using your knife or spatula to help support the eggs, carefully transfer to a plate and serve immediately.
COOK’S NOTE: To avoid a watery end product, make sure the spinach is well dried prior to adding it to the saute pan. Spinach naturally gives off moisture when it cooks, so you don’t want to add even more by cooking it when it’s wet. A salad spinner works miracles to dry spinach quickly and efficiently. For a time-saver, buy prewashed organic bagged spinach from the market.
STORAGE: Store in an airtight container in the refrigerator for 2 days.
PER SERVING: Calories: 120; Total Fat: 8.5 g (2.1 g saturated, 4.4 g monounsaturated); Carbohydrates: 5 g; Protein: 7 g; Fiber: 1 g; Sodium: 185 mg
Ingredients
1 tablespoon extra-virgin olive oil
1⁄2 cup finely diced red onion
1 teaspoon minced garlic
4 cups tightly packed baby spinach, washed and dried
Sea salt
Pinch of freshly grated nutmeg
1⁄4 cup crumbled organic feta cheese (optional)
4 organic eggs
Pinch of freshly ground pepper