The beauty of these protein-packed baked egg cups is that they are very simple to put together, and they don’t require an exact ingredient list. Once you have the essentials you can experiment with whatever you have around the house, making every breakfast with these cups different and fun.
This recipe is from the 'Powerful Paleo Superfoods' cookbook. Click here for more information on the cookbook.
Click here to see more paleo recipes.
Preheat the oven to 350 degrees.
Place all of the ingredients for the pesto in a food processor and pulse until fully combined.
In a skillet over medium heat, melt the coconut oil. Add the chopped spinach, cherry tomatoes, and garlic, and stir. Continue to sauté the spinach and tomatoes until the spinach has wilted down and the tomatoes are soft, about one to two minutes.
Line each of the four ramekins with one slice of prosciutto. Divide the spinach and tomato mixture equally among the ramekins, and then top each with a dollop of pesto. Finally, crack an egg into each. Season the tops with a little sea salt and freshly ground pepper. Place the ramekins on a baking sheet and bake for 20 minutes, until egg yolk has set. Serve with an additional dollop of pesto or freshly chopped basil.
These are best enjoyed the day you make them, but they can be stored in the refrigerator, covered, and reheated the next day.