Eat breakfast like it's summer!

 Summer oats with egg and spinach muffins

Summer oats with egg and spinach muffins

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

INGREDIENTS:  

  • 4 eggs 
  • 50 g spinach 
  • 1/4 red onion, chopped
  • 1 tsp olive oil
  • salt and pepper 
  • smoked paprika powder 

INSTRUCTIONS: 

  1. Preheat the oven to 200 C / 392 F.
  2. 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. 
  3. Divide the spinach and onions in 4 portions and pour over in the muffins pan. Crack one egg in each. 
  4. Let bake in the oven for 10 min or until the eggs yolks have set.