Easy Eggs in a Cup

Name: Easy Eggs in a Cup
Yield: serves 4
Ingredients: 1 tablespoon extra-virgin olive oil; 1/2 cup finely diced red onion; 1 teaspoon minced garlic; 4 cups tightly packed baby spinach, washed and dried; Sea salt; Pinch of freshly grated nutmeg; 1/4 cup crumbled organic feta cheese (optional); 4 organic eggs; Pinch of freshly ground pepper

December 9, 2011

Baked or shirred (pronounced “sheared”) eggs have been around forever. In this recipe, baking eggs over a little sautéed spinach with some feta cheese and a shaving of nutmeg creates a dish that looks and tastes beautiful. Just the sight of these eggs nestled in colorful ramekins is enough to bring even the most reluctant eater back to the table. To further enhance the yum factor, serve topped with Basil Lemon Drizzle (page 177).

Recipe notes

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