Spinach & Strawberry Creamed Eggs

I made this dish twice over the weekend, trying to capture a better picture than the one below… but some how hunger and impatience got in the way both times.

But I have to say (and please don’t take my word for… give it a try), that this is quite delicious and has an unexpected surprise inside: strawberries. So you get your protein, your veggies and your fruit all in one dish!

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Spinach & Strawberry Creamed Eggs
Recipe Type: Easy
Cuisine: Paleo
Author: The Saffron Girl
Prep time:
Cook time:
Total time:
Serves: 2-3
Ingredients
  • 1 medium red onion, finely chopped or julienne style (or one leek, finely sliced)
  • 3 cloves garlic, minced
  • 4-5 fresh sage leaves, chopped
  • 2 tablespoons coconut oil
  • 3 handfuls of fresh spinach leaves, washed and broken into smaller pieces (kale can also work well)
  • 2 roma tomatoes, finely chopped
  • 4 large strawberries, finely chopped
  • coarse sea salt, to taste
  • freshly ground pepper, to taste
  • 3-4 tablespoons coconut milk
  • 2-4 whole eggs (I used three, as my husband ate two and I one)
  • For garnish: 2 fresh onions stalks, chopped, plus some goat cheese
Instructions
  1. Preheat oven to 180C (350F).
  2. In a saucepan, over low heat, melt the coconut oil.
  3. Add the onion and garlic and saute for 4 minutes.
  4. Add the spinach leaves and saute until they start to wilt, about 2 minutes.
  5. Add the tomatoes, sage leaves and strawberries and cook an additional 4 minutes, until everything is tender and the flavours have mixed well.
  6. Season with sea salt and pepper to taste.
  7. Pour into a smallish oven proof dish. Break the eggs over top.
  8. Add the coconut milk over the eggs.
  9. Bake for 10-12 minutes or until done.
  10. Garnish with chopped fresh onions and some goat cheese. Enjoy!