Breastfeeding Friendly Spinach Florentine Baked Eggs
Total time30 min
Prep time10 min
Cook time20 min
4.8(12)
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Learn more →Ingredients
4 servings
For the spinach
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 10 oz fresh baby spinach
- ¼ tsp sea salt
- 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
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped
Can be omittedflat-leaf parsley
- 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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