Baked or shirred (pronounced “sheared”) eggs have been around forever. In this recipe, baking eggs over a little sautéed spinach with some feta cheese and a shaving of nutmeg creates a dish that looks and tastes beautiful. Just the sight of these eggs nestled in colorful ramekins is enough to bring even the most reluctant eater back to the table. To further enhance the yum factor, serve topped with Basil Lemon Drizzle (page 177).

　　

Ingredients

serves 4

　　1 tablespoon extra-virgin olive oil

　　1/2 cup finely diced red onion

　　1 teaspoon minced garlic

　　4 cups tightly packed baby spinach, washed and dried

　　Sea salt

　　Pinch of freshly grated nutmeg

　　1/4 cup crumbled organic feta cheese (optional)

　　4 organic eggs

　　Pinch of freshly ground pepper

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Heat the olive oil in a sauté pan over medium heat, then add the onion and sauté until translucent, about 3 minutes. Stir in the garlic and sauté for an additional 30 seconds, then stir in the spinach and a pinch of salt and cook until wilted and tender, about another 30 seconds. Remove from the heat and stir in the nutmeg.

　　

Step 3

Lightly grease 4 small ramekins with olive oil. For each ramekin, spoon in one-fourth of the spinach mixture, then sprinkle on 1 tablespoon of the cheese. Gently crack 1 egg on top of the cheese, then sprinkle the pepper and a pinch of salt over all 4 ramekins.

　　

Step 4

Bake for 12 to 14 minutes, until very little liquid remains and moves around when you shake the ramekins.

　　

Step 5

Let cool for 3 minutes, then run a knife or an offset spatula around the inside edge of each ramekin to loosen the eggs. Using your knife or spatula to help support the eggs, carefully transfer to a plate and serve immediately.

　　

rebecca’s notes

Step 6

To avoid a watery end product, make sure the spinach is well dried prior to adding it to the sauté pan. Spinach naturally gives off moisture when it cooks, so you don’t want to add even more by cooking it when it’s wet. A salad spinner works miracles on drying spinach quickly and efficiently.

　　

storage

Step 7

Store in an airtight container in the refrigerator for 2 days.

　　

nutrition information

Step 8

(per serving)

　　

Step 9

Calories: 120

　　

Step 10

Total Fat: 8.5g (2.1g saturated, 4.4g monounsaturated)

　　

Step 11

Carbohydrates: 5g

　　

Step 12

Protein: 7g

　　

Step 13

Fiber: 1g

　　

Step 14

Sodium: 185mg

　　

WHO KNEW? Dehydration

Step 15

Most people think dehydration only happens when you’re walking, running, or sweating and don’t drink enough water. Actually, when you’re in treatment, you can get dehydrated without moving a muscle. Chemotherapy consumes protein like a V-8 Mustang goes through High-test gasoline. When protein levels drop, fluids and nutrients get pulled out of the blood via osmosis (see, we knew high school biology would come in handy). Dehydration can lead to fatigue, cramps, and worse. Vegans and people on macrobiotic diets need to be especially careful to get enough protein during treatment.

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.