Baked Eggs with Yogurt and Dill
Baked Eggs with Yogurt and Dill
Andrew
Andrew
4 Servings
19 min Cook Time
A high-protein breakfast dish featuring eggs baked with spinach, Greek yogurt, and fresh dill. This lighter alternative to traditional cheese-heavy baked egg recipes is packed with healthy fats and probiotics. Fresh dill, scallion, and lemon zest give these eggs a bright, cheerful disposition.
Ingredients
Unsalted Butterfor ramekins
(14g)
Chopped baby spinach2 cup, lightly packed
(60g)
Heavy Whipping Cream1/4 cup
(59g)
Fine Sea Saltto taste
(0g)
Ground black pepperfreshly ground, to taste
(0g)
Grade AA large eggs8 large eggs
(400g)
Total 0% Milkfat Greek Yogurt1/4 cup
(59g)
Living dill2 tbsp, chopped
(6g)
GREEN ONIONS1/4 cup, chopped
(30g)
LEMONS2 tsp, of ZEST
(4g)
Instructions
Step-by-step guide
  1. 1

    Preheat the oven to 350°F. Grease four 6-ounce ramekins lightly with butter.

  2. 2

    Fill the bottom of each ramekin with 1/2 cup of the spinach and pour 1 tablespoon of the cream over the spinach in each ramekin. Season each with a grind of pepper and a pinch of salt.

  3. 3

    Crack two eggs into each ramekin. Lightly season each again with a pinch of salt and a grind of pepper.

  4. 4

    Place the ramekins on a cookie sheet in the middle rack of the oven. Bake for 18 to 20 minutes, or until the egg whites are set but the yolks are still runny.

    Timer: 20m
  5. 5

    Remove from the oven and top each ramekin with 1 tablespoon of Greek yogurt, 1 1/2 teaspoons of dill, 1 tablespoon of scallion, and 1/2 teaspoon of lemon zest. Serve immediately.

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