Low Carb Baked Eggs With Spinach And Pancetta
How to Make It
Step 1
Preheat the oven to 375 degrees Fahrenheit and set aside two large ramekins.
Step 2
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.
Step 3
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.
Step 4
Add the baby spinach to the skillet and stir well to combine, cooking gently until the leaves are just wilted.
Step 5
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.
Step 6
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.
Ingredients
- Diced Pancetta – 2 oz
- Tomato Raw (includes Cherry, Grape, Roma) – 2 medium – 2 3/5″ diameter
- Baby Spinach – 2 cup
- Raw Egg – 2 medium
- Parmesan Cheese – 1 tablespoon, grated
- Olive Oil – 1 tablespoon
- Basil, Fresh – 1 tablespoon
- Red Onion – ½ small
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon