I love eggs! Particularly now that I’m pregnant, I have been eating eggs almost every morning for breakfast. They are low carb, gluten free, full of protein and good for the little one growing inside me!
Brian and I were having a friend over for breakfast and I wanted to make an egg dish that I had never made before. Brian thinks it’s funny that I often try out new dishes on company before trying them out on just him, but it usually seems to work! I have always wanted to bake eggs in cups because then you don’t have to watch over them on the stove or take care to put them carefully into poaching liquid. So I did a little research on baking eggs in cups and found a whole bunch of recipes that looked appealing. I took a few ideas from others and then added in my own twists. If you would like to make these dairy free, just leave out the cheese and they will still be delicious!
It would be easy to play around with this recipe…I was thinking of doing an egg baked with tomato or one with mushrooms. You could add all sorts of different spices or different cheeses to change things up a bit as well. So many possibilities!
For the brunch we had: spinach egg cups, blueberry multigrain pancakes, maple apple chicken sausage and fruit salad.
FYI-these still taste great re-heated the next day for breakfast (although the yolk will firm up a bit more).
Spinach Egg Cups
1-2 T extra virgin olive oil
3 garlic cloves, minced
12 oz baby spinach (2 bags)
Grated Parmigiano-Reggiano cheese
Red pepper flakes to taste
1. Preheat oven to 350.
2. Spray 4 ramekins with cooking spray. Set aside.
3. Heat oil in large pan over med high heat. Add garlic and cook for 30 seconds. Add spinach to pan. Turn heat down to medium and cook until all spinach is wilted. Salt spinach to taste.
4. Divide spinach into ramekins.
5. Crack an egg over each pile of spinach.
6. Sprinkle tops with grated cheese and red pepper flakes (if desired).
7. Place ramekins inside of a small glass baking dish.
8. Bake for 20-25 minutes. Yolks will be runnier at 20 and firmer at 25.
~Serve with toast or eat on its own~