About
These simple keto eggs are sat on a bed of wilted baby spinach, juicy tomatoes, sweet red onion and crispy diced pancetta.
The eggs are then oven baked until set but still with a runny yolk in the center and topped with aromatic fresh basil.
These make a great option for breakfast or lunch as they are, or with a simple side salad to serve.
Ingredients
- 2 ounce diced pancetta by waitrose
- 2 medium – 2 3/5" diameter tomato raw (includes cherry, grape, roma)
- 2 cup baby spinach
- 2 medium raw egg
- 1 tablespoon, grated parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon basil, fresh
- ½ small red onion
- ⅛ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees Fahrenheit and set aside two large ramekins.
- Heat the olive oil in a skillet over a medium/high heat. Add the diced pancetta and cook through until crisp and golden. Remove from the skillet using a slotted spoon and set to one side.
- Roughly dice the tomatoes and finely chop the onion. Add to the skillet that was used to cook the pancetta and sweat over a low/medium heat until tender and fragrant.
- Add the baby spinach to the skillet and stir well to combine, cooking gently until the leaves are just wilted.
- Remove the skillet from the heat and return the diced pancetta along with the parmesan and a pinch of salt and pepper. Stir everything together until well combined.
- Divide the spinach and pancetta mixture evenly between the two ramekins, creating a well in the center of each. Crack an egg carefully into the center of each well. Arrange the ramekins on a shallow oven tray and transfer to the oven to bake for 10-12 minutes or until the eggs are cooked through. Scatter with chopped fresh basil to serve.
Nutrition Facts
- Servings: 2
- Calories: 284.3kcal/1189.4kJ (per serving)
- Fat: 22.3g (per serving)
- Carbs: 8.5g (per serving)
- Protein: 14.1g (per serving)
