Spinach & Nutmeg Baked Eggs

Nutrient-rich fresh spinach adds delicious flavor and color to this popular egg dish, lightly seasoned with ground nutmeg. Serve with standard or gluten-free bread for a wholesome breakfast or brunch.

Per serving: 235 cal / 16.5g fat / 4.2g sat fat / 7.5g carbs / 1.6g sugar / 1.1g fiber / 14.2g protein / 160mg sodium

Serves 4

Prep: 20 minutes, plus cooling

Cook: 20–30 minutes

1 tablespoon olive oil, for brushing

1 tablespoon olive oil, for frying

4 shallots, finely chopped

3 garlic cloves, sliced

3½ cups baby spinach

8 eggs

½ teaspoon ground nutmeg

salt and pepper, optional

1. Preheat the oven to 350°F. Lightly brush the insides of four 1-cup ramekins (individual ceramic dishes) with olive oil.

2. Heat the olive oil in a skillet. Once hot, add the shallots and garlic and sauté over medium heat for 3–4 minutes, or until soft. Add the baby spinach and stir for 2–3 minutes, or until just wilted. Season with salt and pepper, if using.

3. Spoon the spinach mixture into the bottom of the prepared ramekins and crack two eggs into each. Sprinkle with the nutmeg and place the ramekins in a roasting pan. Fill the roasting pan with boiling water until the water reaches halfway up the ramekins; this creates a steamy environment for the eggs so there will be no chance for them to dry out.

4. Carefully transfer the roasting pan to the preheated oven for 15–20 minutes. Let the ramekins cool slightly, then serve immediately.