Eggs aren’t just for breakfast people! These little (mini) egg feasts are so versatile they can be eaten any time of day.
Eggs make the ideal source of protein at lunchtime and you don’t just have to enjoy them boiled or fried either. This rather egg-cellent (sorry) baked eggs with spinach, Parmesan and paprika is a quick, easy, low carb and nutritious dish to enjoy as part of a working lunch or as part of a lazy weekend brunch for the whole family.
The Parmesan gives the dish a tangy bite that is complimented perfectly by the kick of the paprika.
Add some crusty, fresh baked bread or alternatively British asparagus which is perfect for dipping!
For more egg-citing (sorry-again) dishes check out my Pinterest Board dedicated to egg recipes.
Baked Eggs With Spinach, Parmesan and Paprika
- 2 large handful of fresh spinach
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 4 eggs
- 200g grated parmesan
Preheat oven to 200 degrees celcius and lightly grease two oven-safe ramekin dishes
Steam and wilt spinach in a steamer until soft and divide between the two ramekins and fill the base. Season with paprika and sea salt to taste
Top the spinach with 1-2 eggs each.
Cook for 8-10 minutes or until desired doneness. The whites should be cooked through but the yolk still soft.
Top with the parmesan cheese and serve with toast.
Serve with fresh bread for dipping!
P.S If you love low carb recipes, check out my courgetti with feta, chilli and fried garlic.