Baked Eggs with Spinach and Cream
22 min 1 serving 490 kcal · 22 g proteinLevel: Intermediate
The nutritionist's note
The water bath spreads gentle, even heat: the white sets without the yolk hardening. Two eggs cover the reference intake of B12, critical on a vegetarian diet.
Ingredients
1 serving
- eggs2 piece · 120 g
- fresh spinach200 g
- crème fraîche50 ml
- whole-grain bread1 slice · 40 g
- olive oil8 g
Method
- 1
Wilt the spinach for 3 minutes in the olive oil (8 g), then divide between two ramekins.
- 2
Add a spoonful of cream to each.
- 3
Crack an egg into each ramekin, and season.
- 4
Bake in a water bath, 14 minutes at 180 °C.
- 5
Serve at once with the whole-grain bread (40 g), toasted and cut into soldiers.
Nutrition facts
per serving
| Energy | 490 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 26 g |
| Fat | 34 g |
| Fibre | 6 g |
| Iron | 5.2 mg |
| Vitamin B12 | 1.4 µg |
Potential allergens
- eggs
- lactose
- gluten
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