Low Carb Baked Eggs With Spinach And Pancetta

These simple keto eggs are sat on a bed of wilted baby spinach, juicy tomatoes, sweet red onion and crispy diced pancetta.

The eggs are then oven baked until set but still with a runny yolk in the center and topped with aromatic fresh basil.

These make a great option for breakfast or lunch as they are, or with a simple side salad to serve.

284 cals

Quantity

Serving Size

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Step 1

Preheat the oven to 375 degrees Fahrenheit and set aside two large ramekins.
Step 2

Heat the olive oil in a skillet over a medium/high heat. Add the diced pancetta and cook through until crisp and golden. Remove from the skillet using a slotted spoon and set to one side.
Step 3

Roughly dice the tomatoes and finely chop the onion. Add to the skillet that was used to cook the pancetta and sweat over a low/medium heat until tender and fragrant.
Step 4

Add the baby spinach to the skillet and stir well to combine, cooking gently until the leaves are just wilted.
Step 5

Remove the skillet from the heat and return the diced pancetta along with the parmesan and a pinch of salt and pepper. Stir everything together until well combined.
Step 6

Divide the spinach and pancetta mixture evenly between the two ramekins, creating a well in the center of each. Crack an egg carefully into the center of each well. Arrange the ramekins on a shallow oven tray and transfer to the oven to bake for 10-12 minutes or until the eggs are cooked through. Scatter with chopped fresh basil to serve.

Ingredients