We’ve been well stocking in eggs this week. My aunt and uncle have been sharing eggs from their hens and we’ve been happy to have super fresh eggs.
I’m always trying to introduce new things to the kids. They have had fried eggs before and loved to dip some gluten free bread in them so I thought I would try a baked egg. I love the added bonus of getting some veggies in each ramekin.
These turned out to be incredibly addictive and have been my breakfast of choice for the past couple of days. Today I served this with a salad and mustard vinaigrette. I was going for the French café vibe without all the gluten and dairy and it was fabulous!
Baked Veggie and Eggs
Makes three ramekins
1 cup spinach
1 green onion
Preheat oven to 375.
Chop veggies to desired thickness and size.
Add a small amount of olive oil to each ramekin and swirl.
Divide ¾ of veggies between the ramekins, reserving the last ¼ for on top of the egg.
I like to layer the thicker veggies on the bottom since they will cook more.
Crack egg and pour on top. I got a double yolk!
Add remaining veggies to each ramekin and sprinkle with salt and pepper.
Bake for 10 minutes, then turn on boiler for an additional 2-3 minutes. Watch carefully so they don't overcook.
Look at this awesome creamy yolk!
I easily popped out the eggs for the kids by running a knife around the edge. The ramekins were much too hot to give them to them.