I eat pretty much the same thing every morning, at least the base. Always 2 eggs, always oats. But the topping, the flavouring and the way I cook it varies - A LOT! Sometimes I bake the oats, sometimes I make overnight oats, sometimes I just make this regular one with a lot of tasty topping.
This morning I went for a very summer inspired alternative which I love. Mango. Raspberries. Strawberries.
The eggs deserves it's own little presentation. It's what I call egg muffins. Very simple to make. All you need a muffins pan or small portion sized oven proof dishes.
Servings: 2 (2 eggs each)
Time: 20 min
- 4 eggs
- 50 g spinach
- 1/4 red onion, chopped
- 1 tsp olive oil
- salt and pepper
- smoked paprika powder
- Preheat the oven to 200 C / 392 F.
- Heat olive oil in a skillet and add the onions. Fry for 1-2 min until a little softer then add the spinach and let soften. Season with salt, pepper and paprika powder.
- Divide the spinach and onions in 4 portions and pour over in the muffins pan. Crack one egg in each.
- Let bake in the oven for 10 min or until the eggs yolks have set.