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. Sauté 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 your favourite fresh herbs. Cool a minute before serving.
Serve with a salad or some roasted veggies.
Calories from fat148
Calories from saturated fat79
Total Fat16.4 g
Saturated Fat8.8 g
Trans Fat0.7 g
Polyunsaturated Fat1.1 g
Monounsaturated Fat5.0 g
Total Carbohydrate2.2 g
Dietary Fiber0.5 g
Winter Dump Meal Plan by Sara Bradford