Baked Eggs

5 45 644
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 2
Baked Eggs
Health Highlights


6 large egg Egg
1/2 medium leek(s) Leek (sliced thin)
1/2 medium Zucchini (sliced thin or your favourite veggie substitute)
1 cup Baby spinach (about a handful)
6 tbsp Ghee (melted)


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.


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.

Nutrition Facts

Per Portion

Calories 644
Calories from fat 533
Calories from saturated fat 279
Total Fat 59 g
Saturated Fat 31 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 14.8 g
Cholesterol 779 mg
Sodium 222 mg
Potassium 570 mg
Total Carbohydrate 6.8 g
Dietary Fiber 1.3 g
Sugars 3.4 g
Protein 21.7 g

Dietary servings

Per Portion

Meat Alternative 1.7
Vegetables 1.7

Energy sources