Baked Egg Cups with Tomatoes, Spinach, and Prosciutto

Baked Egg Cups with Tomatoes, Spinach, and Prosciutto
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Baked Egg Cups with Tomatoes, Spinach, and Prosciutto
Heather Connell
Baked Egg Cups with Tomatoes, Spinach, and Prosciutto

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.

4
Servings
452
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pesto

  • 2  Cups  baby spinach
  • 1  Cup  fresh basil
  • clove garlic, sliced
  • ¼  Cup  walnuts, lightly toasted
  • ¼  Cup  olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

For the Egg Cups

  • ½  Teaspoon  coconut oil or ghee
  • 2  Cups  spinach leaves, chopped
  • ⅓  Cup  cherry tomatoes, halved
  • clove garlic, minced
  • slices prosciutto
  • 1 - 2  Tablespoon  Spinach Basil Walnut Pesto, plus more for serving
  • pasture-raised eggs
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Chopped basil, for serving, if desired

Directions

For the Pesto

Preheat the oven to 350 degrees.

Place all of the ingredients for the pesto in a food processor and pulse until fully combined.

For the Egg Cups

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
13g
14%
Saturated Fat
1g
4%
Carbohydrate, by difference
90g
69%
Protein
18g
39%
Vitamin A, RAE
738µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
754µg
100%
Calcium, Ca
253mg
25%
Choline, total
52mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
170µg
43%
Iron, Fe
4mg
22%
Magnesium, Mg
163mg
51%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
215mg
31%
Selenium, Se
14µg
25%
Sodium, Na
660mg
44%
Water
139g
5%
Zinc, Zn
2mg
25%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

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