I made this dish twice over the weekend, trying to capture a better picture than the one below… but some how hunger and impatience got in the way both times.
But I have to say (and please don’t take my word for… give it a try), that this is quite delicious and has an unexpected surprise inside: strawberries. So you get your protein, your veggies and your fruit all in one dish!
Spinach & Strawberry Creamed Eggs
Recipe Type: Easy
Cuisine: Paleo
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
- 1 medium red onion, finely chopped or julienne style (or one leek, finely sliced)
- 3 cloves garlic, minced
- 4-5 fresh sage leaves, chopped
- 2 tablespoons coconut oil
- 3 handfuls of fresh spinach leaves, washed and broken into smaller pieces (kale can also work well)
- 2 roma tomatoes, finely chopped
- 4 large strawberries, finely chopped
- coarse sea salt, to taste
- freshly ground pepper, to taste
- 3-4 tablespoons coconut milk
- 2-4 whole eggs (I used three, as my husband ate two and I one)
- For garnish: 2 fresh onions stalks, chopped, plus some goat cheese
Instructions
- Preheat oven to 180C (350F).
- In a saucepan, over low heat, melt the coconut oil.
- Add the onion and garlic and saute for 4 minutes.
- Add the spinach leaves and saute until they start to wilt, about 2 minutes.
- Add the tomatoes, sage leaves and strawberries and cook an additional 4 minutes, until everything is tender and the flavours have mixed well.
- Season with sea salt and pepper to taste.
- Pour into a smallish oven proof dish. Break the eggs over top.
- Add the coconut milk over the eggs.
- Bake for 10-12 minutes or until done.
- Garnish with chopped fresh onions and some goat cheese. Enjoy!
This looks fantastic! I’m going to try and make this over the weekend. Thanks!