Baked eggs with spinach and ham

Early morning workouts are a part of my Ironman training schedule.  I typically swim in the mornings however the past 2 weeks have been extremely challenging.  We have been experiencing unseasonably cold temperatures here in Northern California.  I woke up to a balmy 36F.  After a swim, I am cold and starved.  I typically enjoy steel cut oatmeal with almonds and blueberries but today I was craving something more comforting.  Baked eggs with spinach and ham was a satisfying post swim breakfast that warmed my belly up quite nicely.

I avoided eggs for many years due to a family history of high blood pressure and cholesterol. Fortunately it was determined that I had high levels of HDL “good” cholesterol.  Still I try to maintain a low cholesterol, low fat diet.  I typically use Eggland’s Best Eggs which boasts less fat and cholesterol and more nutrients than regular eggs.  These “engineered” eggs are created by controlling the chicken’s diet.  For more on eggs, here’s a good article:

http://www.webmd.com/food-recipes/features/eggs-friend-or-foe.

The latest science seems to suggest that eggs are not as bad for you as once thought.  I’m happy to be reunited with eggs again.  I’m fond of everything made with eggs.

Serving size: 1

Ingredients:

  • 1/4 teaspoon of olive oil
  • 3 tablespoon grated Gruyere and Swiss cheese (cheddar or parmesan works well too)
  • 2 eggs
  • 1 tablespoon chopped cooked ham (I had frozen ham left over from a dinner party)
  • 2 tablespoon thawed frozen chopped spinach
  • 1 teaspoon chopped parsley
  • salt & pepper

Directions:

Pre-heat oven to 375F.  Coat a medium ramekin (the size you’d use for creme brulee) with olive oil.  Sprinkle even coating of cheese to the bottom of the ramekin.  Crack both eggs into ramekin, being careful not to break the yolk.  Sprinkle ham, spinach and parsley around the yolk.  Season with salt and pepper.  Bake at 375F for 12-15 minutes depending on how well you like your yolks done.

In case you are interested in seeing the episode of Julia Child’s show that inspired me to cook, here it is:

Tags: , , , , ,

Categories: Breakfast, Recipes

Author:thehungryathlete

I am the everyday athlete and training for my 2nd Ironman triathlon. I enjoy living a healthy lifestyle and have a passion for cooking. I consulted with nutritionists, coaches & athletes to come up with delicious recipes to fuel the hungry athlete. Welcome to my heathy eating and living journey!

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4 Comments on “Baked eggs with spinach and ham”

  1. January 16, 2013 at 7:16 pm #

    Do you need to pre-heat the oven?

  2. Bernardine
    August 16, 2013 at 1:29 am #

    Cholesterol, quand tu me tiens! Pendant de nombreuses années, j’ai également été au régime sans oeuf! Life was so complicated, I couldn’t eat any eggs, the doctor has been sure, it would increase my cholesterol…Years after, I threw all these old advices away and I am eating and living again… “N’écoute pas ton médecin, car lui, boit du vin”

  3. Bernardine
    August 16, 2013 at 1:39 am #

    Les recettes de Julia Child sont formidables, mais elles sont adaptés à des personnes qui travaillent physiquement. Pour les “cols blancs”, les personnes sédentaires, on ne peut pas vraiment conseiller de manger autant de beurre. Actuellement, tout le monde recommande de remplacer le beurre par de l’huile d’olive (ou de l’huile de sésame, de colza ou de noix) Ce que l’on appelle le régime “crétois” ( répandu dans tous les pays méditérannéen)

    Butter is adapted to hard working people, and not so much for “white collars”. Nowadays, oils from sunny mediterraneen countries are more recommanded as healthy alternative to animal fat (usually used in Norther Europe). A natural good tipp from our wise ancestors from the sunny South Europe.

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