Low FODMAP Spinach Florentine Baked Eggs
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Learn more →Ingredients
4 servings
For the spinach
- 2 tbsp olive oil
- 3 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 10 oz fresh baby spinach
Ingredient noteA serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
- 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
- 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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