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Basil & Tomato Baked Eggs
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Description
Super healthy basil and tomato baked eggs—the best start to the day! Green, iron-rich spinach, topped with tasty tomatoes and freshly torn sweet basil. All topped with protein-rich baked eggs. And under 200 calories!
Ingredients
- 50 grams Spinach
- 4 whole Cherry Tomates
- 4 leaves Basil
- 2 whole Large Eggs
Preparation
Preheat oven to 220ºC (430ºF).
Roughly chop spinach and place in a bowl. Cover with boiling water and leave for a few minutes to slightly wilt.
Transfer spinach to an ovenproof shallow bowl. Quarter the cherry tomatoes and dot around the sides of the bowl. Tear the basil and scatter over the spinach and tomato.
Carefully crack the eggs into a small cup and then tip over the top of the mixture. Place in the middle of the oven for around 10 minutes, until the egg whites are firm but the yolk still runny. They will have solidified a little on the top but don’t be perturbed! Top with some freshly ground black pepper.
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