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:
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
- 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
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: