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Baked Eggs

Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 417kcal

Ingredients

Cucumber Pineapple Juice

  • 1/2 large Pineapple skin removed cored and cut into chunks
  • 1/2 large Cucumber cut into chunks
  • 1 inch Fresh ginger peeled
  • 1 inch Fresh turmeric peeled
  • 1 cups Cold Water

Baked Eggs

  • 2 tsp Extra-virgin olive oil
  • 2 cups Baby spinach
  • 6 Grape tomatoes quartered
  • 2 TBSP Goat cheese crumbled
  • 2 TBSP Fresh basil chopped
  • Salt
  • 2 Eggs
  • 1/2 cup Heavy cream
  • 1/2 cup White cheddar cheese shredded
  • 2 slices Soughdough bread

London Fog

  • 2 bags Earl Grey tea
  • Milk
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Make the juice: Add the ingredients to a high-powered blender. Blend until smooth. Place a fine mesh strainer over a pitcher. Strain the pulp from the mixture to get a clear juice.
  • Preheat the oven to 400℉ (200℃).
  • Heat the oil in a saute pan over medium heat. Saute the spinach until wilted. Then remove from the heat.
  • Add the spinach to a ramekin or oven-safe bowl. Make a well in the center of the spinach. Place grape tomatoes, basil, and goat cheese around the edges. Crack an egg into the center well. Season with salt. Pour the cream in and top with cheese.
  • Bake for 8 to 10 minutes until bubbly and golden brown. Set aside for 3 minutes before serving.
  • Toast the bread.
  • Brew the tea according to the directions on the package. Add milk as preferred.
  • Serve the baked eggs with toast, juice, and tea.

Nutrition

Calories: 417kcal | Carbohydrates: 32g | Protein: 16g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 369mg | Sodium: 320mg | Potassium: 498mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1664IU | Vitamin C: 16mg | Calcium: 124mg | Iron: 3mg