I’ve made this before just on the stove rather than transferring to the ramekins and oven. It’s super easy to play around with this recipe and add things or tweak it to your preference. A fantastic high protein brekkie idea!
Each serving has 10g of fats, 9g of carbs and 16g of protein.
Baked Egg Pots
Ingredients
- 3 cups baby spinach
- 3 tomatoes
- 2 tsp smoked paprika
- 4 eggs
- salt & pepper
Instructions
- Preheat the oven to 360F (180C)
- Heat a dry non-stick frying pan on the stove over a medium heat and let the spinach shrink, add a splash of water if necessary
- Add in the chopped tomatoes, paprika and season to taste with salt and pepper. Divide between two ramekins. Make a well in each dish and break an egg inside it.
- Place the ramekins onto a baking sheet and bake in the oven for around 17-20 minutes until the egg is cooked to your liking.