Eggs in Pots
This healthy breakfast dish looks like culinary art, but it’s in fact super easy to make. It’s high in protein, so it’s great food for after your morning work-out. Besides that it’s sugar free, gluten free and dairy free.
It’s also a great dish if you’re having guests for brunch or lunch, you can just put these little pots in the oven and they’re done in a jiffy!
Below is the recipe for 4 egg pots (enough for 2 people).
Preheat the oven to 180C/350F. Grease 4 small oven proof pots or bowls. Lay a couple of spinach leaves in each little pot. Crack 1 egg open for each pot, if your pots are a bit bigger you can also use 2 eggs per pot. Don’t break the egg yolk. Cut 6 cherry tomatoes in half and add 3 tomato halves to each pot. Sprinkle with salt and pepper. Put the pots in the oven for 15 minutes. They’re perfect if the egg yolk is still a bit runny. Serve the egg pots with some fresh basil.
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