Preheat oven to 350 F. Place a shallow pan of water on the bottom rack of the oven. Rub inside of small ramekins with a little melted ghee. Saute leek and zucchini in 1 Tbsp ghee until browned. Add spinach until wilted. Divide evenly among ramekins. Crack eggs into middle of each one and top with a drizzle of ghee.

Place ramekins on middle rack, above the pan of water. Bake 15 - 20 minutes, until egg white is cooked but yolk is still runny. Remove from oven. Sprinkle with fresh herbs. Cool a minute before serving.

Kids love these. (They can try theirs with bacon).

Serve with a salad or some roasted veggies.

Note:

Obviously you can do a lot with baked eggs. Switch up the veggies. Add meat. Add pesto. Any way you do it is fast and so fun.

You can also add fresh herbs.