Spinach Baked Eggs

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Spinach Baked Eggs

Yield: 1

Author: Stephanie Hamill

Cook time: 15 MinTotal time: 15 Min

This is the perfect recipe for breakfast or lunch after shoveling all that snow. Warm, nurturing and full of nutrients, the recipe is for one serving but is easily customizable and ready to serve in a snap.

Ingredients

• 1 1/2 + 1 1/2 t ghee
• 1/4 t mustard seeds
• 1 t fall/vata spice blend
• 2-3 handfuls baby spinach or swiss chard (sliced thinly)
• 1/4 c heavy cream or coconut cream
• 2 eggs
• 1/8 c paneer, cotija, feta or vegan feta, in small crumbles
• salt and pepper to taste

Instructions

1. Preheat an ovenproof skillet about the size of your plate (4-5" diameter for 2 eggs) over medium heat. Also put the oven on the broil setting.
2. Melt 1 1/2 t ghee in the warmed skillet; once melted, add mustard seeds.
3. When seeds start to pop, add the spice blend and swirl the pan to combine with the mustard seeds in the ghee. Heat until aroma is released, about 30-45 seconds.
4. Add spinach or chard, stirring into the spices as it wilts, about 2-3 minutes.
5. Once spinach/chard is just wilted, coated with spices, and still bright green, remove from heat and add cream. Dot the top with the remaining 1 1-2 t ghee. Put in the oven under the broiler.
6. Keep checking every couple of minutes; once the cream starts to brown and bubble slightly, carefully remove the skillet from the oven using oven mitts and top the bubbly greens with your eggs. Season with salt and pepper and crumbled paneer. Return to the oven.
7. After a couple of minutes, check the eggs. Using oven mitts, carefully wiggle the pan to see if the eggs are cooked. When there is no jiggle and the whites are set, your eggs are done, usually about 3-4 minutes depending on your broiler. If you like a harder yolk, cook for another minute or two.
8. Carefully remove the skillet from the oven and slide your eggs onto a plate or shallow bowl. Serve with sprouted grain toast to sop up all the creamy goodness and dip in the yolks.

Notes

To expand this recipe to 2 servings, double the ingredients and use a serving spoon to dish out the eggs and greens to each plate. Adjust the skillet size accordingly as well; I have made as many as 5 servings (10 eggs) in a 12 inch skillet. You just want the size to be small enough that the greens cover the bottom without being scanty, but large enough that the whites of the eggs will be disbursed enough to cook evenly throughout.