Ingredients

  • 4 cups fresh spinach (roughly chopped)
  • 1/4 cup heavy cream (or coconut cream for dairy-free)
  • 2 tbsp butter (or olive oil)
  • 1/4 cup grated Parmesan cheese (optional, for extra flavour)
  • 4 large eggs
  • Salt and pepper (to taste)
  • Pinch of nutmeg (optional, for added flavour)
  • 1 tbsp chopped fresh parsley (for garnish)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Creamy Spinach:
    • In a skillet, melt the butter over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Stir in the heavy cream, salt, pepper, and nutmeg. Cook for another 1-2 minutes until the spinach is coated in the creamy sauce.
  3. Assemble the Baked Eggs:
    • Transfer the creamy spinach to an oven-safe baking dish, spreading it evenly across the bottom. Make small wells in the spinach with the back of a spoon. Crack an egg into each well, taking care not to break the yolks. Sprinkle with grated Parmesan cheese if using.
  4. Bake the Eggs:
    • Place the dish in the preheated oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
  5. Serve:
    • Remove from the oven and let it cool for a minute. Sprinkle with chopped fresh parsley and serve immediately.

Cooking Details

  • Cooking Time: 12 minutes
  • Prepping Time: 5 minutes
  • Servings: 2

Nutritional Information (per serving)

  • Calories: 270
  • Protein: 12g
  • Fat: 23g
  • Carbohydrates: 4g
    • Fibber: 2g
    • Net Carbs: 2g

Notes

  • Customizations: You can add a sprinkle of red pepper flakes or a few cherry tomato halves for a hint of spice and colour.
  • Cheese Variations: Replace Parmesan with shredded cheddar or crumbled feta for different flavor profiles.

These Keto Baked Eggs with Creamy Spinach are a comforting, nutrient-packed breakfast that’s rich in healthy fats and low in carbs, perfect for a cosy keto meal!