Low Sodium Spinach Florentine Baked Eggs

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Spinach Florentine Baked Eggs

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Ingredients

4 servings

For the spinach

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 cloves garlic, thinly sliced
10 oz fresh baby spinach
¼ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lemon juice

For the eggs

8 large eggs
1 tbsp olive oil, for greasing ramekins
¼ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, finely chopped
4 lemon wedges (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly brush four 6–8 oz ramekins with olive oil and set them on a baking sheet.
2
Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly.

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