SPINACH BAKED EGGS. AN EASY LOW CARB SUPPER

SPINACH BAKED EGGS. AN EASY LOW CARB SUPPER

Trying to reduce your carbohydrate intake? 

Here’s a recipe that doesn’t rely on carbs but still gives plenty of nutrition and flavour. This variation on the classic eggs Florentine takes little preparation and makes a simple supper dish, or a weekend breakfast.  

As well as a good mix of vitamins, there’s calcium from the spinach, cheese and crème fraiche, and filling protein from the eggs.

If you’d like a matching carb-free side dish, serve with cloud bread.  

Serves 2 people.

INGREDIENTS

4 large eggs

Large pack fresh spinach, or 8 ‘blocks’ of frozen spinach

1 onion, chopped

2 cloves garlic, chopped (or 2 tsp ‘lazy’ garlic paste)

10 mushrooms, sliced

Butter and olive oil for frying

Small tub crème fraiche

Salt, pepper and ground nutmeg

Grated cheese for topping

METHOD

  1. Preheat oven to gas mark 5/190 centigrade.
  2. If using frozen spinach, place in a covered bowl and microwave for a couple of minutes. Stir and then repeat. If using fresh spinach, wash and chop.
  3. Heat the butter and olive oil in a heavy frying pan. Fry the garlic and onions until softened, then add the mushrooms and stir until just cooked.
  4. If using fresh spinach, add it now and cook until wilted down.
  5. Add the crème fraiche, nutmeg, salt and pepper and mix well. If using frozen spinach, add it now after cooking as in step 2.
  6. Tip the mixture into a baking dish. Flatten it down a little and make four indentations in the mix. Break an egg into each.
  7. Pop in the oven and bake until the eggs are set to your liking – probably under 10 minutes.
  8. Top with the grated cheese, serve up and enjoy!

The Author

Jessica Ward

Jessica lives in South West London. Boxercise, yoga, pilates, weight training and long distance running are her main interests.

Comments

Trevor D.
24 March 2016

Trevor D.

I didn't dare suggest putting a low-carb recipe on toast, Mike - but glad I'm not alone in serving it that way! Tried it out as I was lucky enough to get some local eggs, and it was indeed very tasty.

Sasha B.
24 March 2016

Sasha B.

I made this yesterday morning and it is delicious and only took 10 mins to make

Mike D.
20 March 2016

Mike D.

I don't know if this would keep me going til lunch, on its own, so I would probably have it all on toast!!

Trevor D.
17 March 2016

Trevor D.

not too worried about carbs but this looks delicious, and green veg are always a bonus at this time of year.

Tom D.
17 March 2016

Tom D.

I'm always having spinach and mushroom omelette so this is a good way of changing it up a bit - thanks!

Matthew C.
17 March 2016

Matthew C.

I have a similar thing for breakfast most days but sometimes sub kale or spring greens for the spinach. The mushrooms are a must though.

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