Baked Green Eggs
Bake eggs in muffin tins to give it a nice shape, and it tastes so good too; a very great way to make your kids an attractive, delicious and nutritious breakfast!
Yield
4 servingsPrep
12 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | tablespoon |
butter, unsalted
|
|
| 2 | large |
shallots
minced |
*
|
| 10 | ounces |
spinach, frozen
defrosted and drained, 1 package |
|
| ⅓ | cup |
cream
heavy, or up to 1/2 cup |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
nutmeg
freshly grated, to taste, optional |
*
|
| 8 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 7.5 | ml |
butter, unsalted
|
|
| 2 | large |
shallots
minced |
*
|
| 289 | ml/g |
spinach, frozen
defrosted and drained, 1 package |
|
| 79 | ml |
cream
heavy, or up to 1/2 cup |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
nutmeg
freshly grated, to taste, optional |
*
|
| 8 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Coat 8 muffin tins with cooking spray or grease with butter.
In a medium skillet over medium heat, heat the olive oil and the butter and sauté the shallots for 3 to 5 minutes.
Add the spinach and stir until wilted (if use fresh spinach) or until steaming.
Add in the cream, season to taste with salt and pepper and a little bit of grated nutmeg.
Cook the spinach, stirring frequently, until most of the liquid has evaporated, about 5 to 6 minutes.
Taste and season with more salt and pepper if needed.
Add a heaping tablespoon of the cooked spinach into each of the cups, then crack an egg into each, making sure it stays intact.
Sprinkle a bit of salt and pepper on the tops of the eggs.
Bake until set and cooked through, about 15 minutes.
Let the baked eggs cool in the muffin cups for a few minutes.
Remove from the muffin cups and serve warm.
