Baked Egg Cups With Tomatoes, Spinach, and Prosciutto

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These are a wonderful paleo breakfast option
Baked Egg Cups with Tomatoes, Spinach, and Prosciutto
Heather Connell

Baked Egg Cups with Tomatoes, Spinach, and Prosciutto

Watch This Recipe Video

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
273
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pesto

  • 2 Cups baby spinach
  • 1 Cup fresh basil
  • 1 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
  • 1/2 Cup cherry tomatoes, halved
  • 1 clove garlic, minced
  • 4 slices prosciutto
  • 1 - 2 Tablespoon Spinach Basil Walnut Pesto, plus more for serving
  • 4 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.

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.

Nutritional Facts

Total Fat
23g
35%
Sugar
2g
N/A
Saturated Fat
5g
23%
Cholesterol
171mg
57%
Protein
12g
24%
Carbs
7g
2%
Vitamin A
235µg
26%
Vitamin B12
0.5µg
21.4%
Vitamin B6
0.3mg
21.2%
Vitamin C
28mg
32%
Vitamin D
1µg
6.6%
Vitamin E
3mg
22%
Vitamin K
181µg
100%
Calcium
95mg
10%
Fiber
2g
9%
Folate (food)
92µg
N/A
Folate equivalent (total)
92µg
23%
Iron
3mg
14%
Magnesium
46mg
11%
Monounsaturated
12g
N/A
Niacin (B3)
1mg
7%
Phosphorus
171mg
24%
Polyunsaturated
3g
N/A
Potassium
440mg
9%
Riboflavin (B2)
0.3mg
23.9%
Sodium
555mg
23%
Thiamin (B1)
0.2mg
13.1%
Zinc
1mg
12%