I told you how amazing the last month was, right? And it was, truly amazing. Lots and lots of precious time with friends and family, and many a good meal shared. In fact, perhaps too many a good meal shared. It was days upon days of epic eating and drinking, and with bikini season looming, the harsh, cold reality came crashing down that I tragically no longer have the metabolism of a prepubescent teen, and unfettered weeks of “wine, bread, and cheese, repeat” can take its toll.
I’ve never been one of those people to go on crash diets, I like food too much for that, but I do appreciate the merit of recalibrating things with a bit more exercise, a few less calories, and a general increased commitment to health and wellness.
Eggs are one of my favorite teammates to eating well…high in protein, low in calories, massively flexible, and utterly satisfying. These little baked eggs are made in muffin tins, so they are just so neat and tidy (yes, I’m evenly hideously Type-A in my food presentation preferences), and when served with some light mixed greens and a piece of multigrain bread, make the perfect way to begin or end your day. I made this combo because they sounded good, and they supported what leftovers I had in the fridge, but feel free to add, delete, and subtract as your cravings, and pantry, dictate.
Baked Eggs with Sautéed Spinach, Garlic, Artichoke Hearts, and Cheddar
- Preheat oven to 350
- Divide 1/2 TB butter between two non-stick muffin cups in a 6 cup tray.
- Pop into the oven, and allow butter to melt, about 3 minutes. Remove pan from oven.
- Set muffin tin in a larger baking dish, filled with 1 inch water. Make sure that the water isn’t going to splash into the muffin tins when you move it. (although it’s not the end of the world if it does)
- Sprinkle a little salt and pepper in each cup.
- Add about 1 TB sautéed spinach with garlic to each cup
- Add one artichoke heart to each, coarsely chopped
- Crack one egg into each, taking care not to break the yolk.
- Top each with 1 tsp heavy cream, and a little grating of cheddar
- Baked until white is firm, and yolk is thickened, about 15 minutes.
- Gently pop out of tin and serve with mixed greens and buttered multigrain toast.
- Note: If a little water does splash on, not to worry, simply pop out of the tin and allow to rest on a paper towel for a minute to absorb the moisture.