I don’t eat eggs as I’m vegan and my eldest is intolerant but the husband and youngest son often enjoy this baked egg dish on a weekend and friends following a low carb diet adore them too. Let me know if you try them.
Add some crusty, fresh baked bread or alternatively British asparagus for dipping!
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!