Lila, Chop!

French Baked Eggs

Gluten-free High-protein Lactose-free Low-carb paleo
Christina Hallalulu

For those days where you want to impress with minimal culinary effort and maximum nutrients per calories. Baked eggs might look like an advanced dish served in French restaurants, but this Lila, Chop! recipe for beginners couldn't be any simpler nor more versatile — just bake eggs on top of any leftover vegetables. Delicious, high-protein, quick and easy to whip up for one, baked eggs should be your next home-cooking staple. Whoever said French food has to be unhealthy?

Baked eggs
First bite of my baked eggs on spinach and ruccola.
amount name
whole raw eggs
cup fresh spinach
cup ruccola (also known as rocket or arugula)
tbsp freshly-chopped chives
shallot or small onion, chopped
tbsp low-fat shredded cheese (optional)
tsp virgin olive oil, clarified butter, or coconut oil
dusting salt and pepper to taste
Servings: (Total Calories: .)
time instruction
5 min Gently fry chopped onions over medium heat until golden-brown, then turn off the heat and set aside but leave in the pan.
3 min With the heat still turned off, stir in the ruccola and spinach with the browned onions, allowing leaves to wilt.
Grease an oven-safe ramekin with oil or butter, then transfer greens from pan to the ramekin.
Add a thin layer of the grated cheese and chives on top of greens.
Crack both eggs into the ramekin, careful not to break the yolk.
Sprinkle the rest of the chives and cheese on top of the cracked eggs, then season with salt and pepper.
12-15 min Bake at 175'C until the whites of the eggs have set, then remove from the oven.
20-25 min total Allow to cool for a few minutes, then serve with a side salad or slice of baguette if you're not afraid of carbs. Bon appetite!
Baked eggs fresh from the oven, served with sauteed mushrooms and salad.
French baked eggs on greens, fresh from the oven and served with quinoa and vegetables.