Easy Eggs in a Cup

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4

This dish gets its anti-inflammatory
power from organic eggs, olive oil
and fresh ingredients like red onions
and spinach.


1 tablespoon extra virgin olive oil
1 1/2 cup finely diced red onion
1 teaspoon minced garlic
4 cups tightly packed baby
spinach, washed and dried
Sea salt, to taste
Pinch of freshly grated nutmeg
1/4 cup crumbled organic feta
cheese (optional)
4 organic eggs
Pinch of freshly ground pepper

1. Preheat the oven to 375[degrees]F.

2. Heat the olive oil in a saute pan
over medium heat, then add the
onion and saute until translucent,
about 5 minutes. Stir in garlic and
saute for 30 seconds, then stir in
spinach and a pinch of salt and
cook until wilted and tender, about
30 more seconds. Remove from the
heat and stir in the nutmeg.

3. Lightly grease four small ramekins
with olive oil. Spoon 1/4 of the
spinach mixture into each ramekin,
then sprinkle each with 1 tablespoon
crumbled feta cheese. Gently crack
one egg on top of the cheese, then
sprinkle pepper and a pinch of salt
over all four ramekins.

4. Bake for 12 to 14 minutes, until
very little liquid remains and moves
when you shake the ramekins.

5. Let cool for 3 minutes, then run
a knife or an offset spatula around
the inside edge of each ramekin to
loosen the eggs. Using your knife
or spatula to help support the eggs,
carefully transfer to a plate and serve
immediately.

Per serving: 120 calories, 8.5 g fat
(2.1 g saturated), 7 g protein, 5 g
carbohydrates, 1 g fiber, 185
mg sodium.



Recipe from Natural Health magazine.