Baked Eggs With
Spinach
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| 1.
First, preheat the oven to roughly 400F/200C. Heat
the oil in a skillet over medium heat, add the
shallots, and cook, stirring frequently, for 40-5
minutes or until soft. Add the spinach, cover, and
cook for 2-3 minutes, or until the spinach has
wilted. Remove the lid and cook until all the
liquid has evaporated. 2.
Add the cream to the spinach and season to taste
with nutmeg and pepper. Spread the spinach mixture
over the base of the shallow gratin dish and make
4 wells in the mixture with the back of a spoon.
3.
Crack an egg into each well and sprinkle over the
cheese. Bake in the preheated oven for 12-15
minutes, or until the eggs are set. Serve with
whole-wheat toast.
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Ingredients |
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1 tbsp olive oil |
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3 shallots, finely chopped |
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1 lb 2oz/500g baby spinach |
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4 tbsp lowfat milk |
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freshly grated nutmeg |
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pepper |
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4 large eggs |
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2 tbsp parmesan cheese |
finely grated, toasted,
whole-wheat bread |
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Nutrition
Facts |
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Calories |
188
kcal . |
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Protein |
14.6
g . |
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Carbohydrates |
4.5
g . |
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Sugar |
3.8
g . |
|
Fat |
12.5
g . |
|
Saturates |
3.5
g . |
|
Fiber |
2.9
g . |
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Salt |
0.8
g . |
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|
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| 10
mins to prepare, 30 mins to cook
serves
4 |
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