Baked Eggs with Parmesan, Spinach and Tomatoes
Ingredients
-
2
eggs
eggs
-
½
cup
spinach, washed
-
4
tablespoons
milk or heavy cream
-
1
teaspoon
vegan grated parmesan cheese
-
1
teaspoon
tomato or marinara sauce (optional)
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
to taste
parsley, to garnish
-
2
slices
toast, buttered
Instructions
- Preheat the oven to 350°F.
- In a pan over medium-high heat, combine washed spinach with 2 tablespoons of milk or cream until heated and wilted.
- Divide the spinach between two ramekins.
- Crack an egg into each ramekin and add a tablespoon of milk to each egg.
- Season the eggs with salt and pepper, and add a swirl of tomato sauce if using.
- Sprinkle each with ½ teaspoon of parmesan cheese.
- Bake for 15 to 18 minutes, depending on desired yolk firmness.
- Garnish with parsley and serve with buttered toast.
Nutrition Facts (estimated)
Servings
2 servings
Calories
162
Total fat
6g
Total carbohydrates
16g
Total protein
10g
Sodium
829mg
Cholesterol
167mg
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