Leek & Spinach Egg Bake

This week has been filled with a variety of foods.  Leeks were one more of the exciting foods which arrived in my recent AzureStandard order.  And, once again, my search for a recipe began.  I came across this one at The Tasting Table which fit the bill for something unique to make.  As usual I made a few changes and the results were delicious!

• Servings: 3
• Time: approx 1 hour
• Difficulty: easy
• Print

A tasty combination of fall flavors.

Credit: The Functional Perspective

Ingredients

• 3 Leeks
• 5-6 cups Baby Spinach
• 2 Cloves Garlic
• 1 small Kale leaf
• ¼ cup Coconut Milk
• 3 Eggs
• 1/2 tsp salt (I use Himilayan or Real Salt)
• 1 TB Coconut Oil or Grass-fed Butter
• 2 TB of Olive Oil
• Parsley (Optional garnish)

Directions

1. Pre-heat oven to 375
2. Rinse and slice Leeks
3. Melt Butter & Oil in stock pot, add in Leeks.
4. Lightly saute while chopping up Spinach, Garlic, Kale and Salt
5. Add Spinach & Garlic, continue to saute about 3-4 min
6. Add Coconut Milk and stir for 1 minute.
7. Spoon mixture into individual large ramekins. Place filled ramekins on a baking sheet. Make a small indentation in the center for egg. Be careful to not break the yolk when cracking the egg.
8. Place in oven and bake for approximately 15 minutes – until the egg whites are done and egg yolk still soft.
9. Garnish with parsley, or other favorite herbs and enjoy!
10. TIPS – I purchase big containers of fresh baby spinach and put the container directly in the freezer. The spinach freezes without sticking together and is very easy to crumble when I am ready to use it.
11. I will often add a cup or two of beef or chicken broth during the remaining 10