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.