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Recipe details
Baked Egg & Spinach Cups
Individual ramekin-baked eggs layered over sautéed spinach, red onion, garlic, nutmeg, and pepper.
≈ 84 kcal/100 g · ≈ 50 kcal/serving
30 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
extra-virgin olive oil3.75 ml
red onion, finely diced25 g
garlic, minced0.75 g
raw spinach, chopped30 g
ground nutmeg0.1 g
freshly ground black pepper0.1 g
liquid eggs120 g
Cookware and utensils
sauté pan
4 small ramekins
baking sheet
measuring spoons and cup
Directions
01
Heat the olive oil in a sauté pan over medium heat.
Products
extra-virgin olive oil — 3.75 ml
Action
heat
Time
2 min
Temperature
medium heat, about 350°F (175°C) pan surface
02
Sauté the onion, garlic, spinach, nutmeg, and pepper until the onion is translucent.
Products
red onion, finely diced — 25 g; garlic, minced — 0.75 g; raw spinach, chopped — 30 g; ground nutmeg — 0.1 g; freshly ground black pepper — 0.1 g
Action
sauté
Time
5 min
Temperature
medium heat, about 350°F (175°C) pan surface
03
Divide the spinach mixture evenly among four ramekins.
Products
raw spinach, chopped — 30 g; red onion, finely diced — 25 g; garlic, minced — 0.75 g
Action
divide
Time
2 min
Temperature
no heat
04
Pour 30 g (1.1 oz) of liquid eggs into each ramekin.
Products
liquid eggs — 120 g
Action
pour
Time
2 min
Temperature
no heat
05
Bake the ramekins until the eggs are set.
Products
liquid eggs — 120 g
Action
bake
Time
14 min
Temperature
375°F (190°C)
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