Baked Eggs With Asparagus And Spinach

Baked Eggs With Asparagus And Spinach


This is a tasty and easy way to get plenty of protein, vegetables along with essential cholesterol and choline into your daily diet. They’re baked and served in their own little molds, and if you don’t have ramekins, you can use a muffin tin just as easily. Try using different vegetables for your fillings, and don’t be surprised when this quick and versatile meal becomes a breakfast, lunch and dinner staple!

For Gut
serves 4

prep time: 45 minutes

cooking time: 10-15 minutes


1 bunch of asparagus, bottom (woody) section cut off

2 tablespoons coconut oil

2-3 garlic cloves, peeled and thinly sliced

4-5 ounces baby spinach

1 jar (ideally lacto-fermented) pickled vegetables or sauerkraut

a few tablespoons of olive or avocado oil

1-2 pastured eggs per person

you’ll also need ramekins (for however many eggs you’re using) or a muffin tin


Preheat oven to 350F


Blanch the asparagus, by bringing eight cups of salted water to a boil, then adding the asparagus and cooking just until tender.
Remove from the water and submerge in ice cold water to cool the asparagus as quick as possible. Cut each spear into quarters and set aside.


Heat a large pan with the coconut oil. Once hot, add the garlic and cook just until golden brown. Add the spinach, pour in a few tablespoons of water, then quickly toss, cover and let the spinach cook just until wilted. Season with a little sea salt and black pepper, then set aside to cool.


Roughly chop the pickled veggies or sauerkraut. Use the olive (or avocado) oil to lightly grease each ramekin or muffin tin.

Divide the spinach, asparagus, and pickled veggies between them and then carefully crack an egg into each hole.






Place them into the oven (if using ramekins, put them on a baking sheet for ease of moving) and bake for 8-12 minutes.
If you prefer a runny yolk, once they’re at the halfway mark, keep checking them, and when the eggs are cooked to your preferred doneness, remove from the oven, serve the ramekins (watch out, they’re hot!) as is or if using a muffin tin, once they’ve cooled, scoop them out and plate with some mixed greens (our preferred side to these).


Recipe//Frank Giglio
Photography//Jenny Nelson

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