- Eggs 6 • 130 kcal
- Baby spinach 5 oz
- mushrooms chopped 8 oz
- Cloves Garlic 2, minced
- Olive oil 2 tbsp
- Feta cheese 1/4 cup crumbled
- salt and pepper to taste
This is a great keto twist on the old eggs Benedict breakfast dish. Garlic, mushrooms, and baby spinach form the nests in which the eggs are cooked.
Eggs, spinach, and mushrooms are full of nutrients and make the perfect taste combination. Have for breakfast, lunch, or even a filling and nutritious supper. Best of all, this dish only takes 15 minutes to prepare!
Heat 1 tbsp of olive oil in a large non-stick frying pan over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, for 5 minutes, or until tender.
Add the remaining 1 tbsp of olive oil, minced garlic, and spinach leaves. Cook, stirring, for 2 minutes, or until spinach is wilted.
Push the spinach and mushrooms with a spatula to create 6 round pockets to put the eggs in. Crack an egg into each pocket, and sprinkle with feta cheese.
Cover the pan with the lid.
Cook, covered, for 3 minutes, or until the eggs are done the way you like. Sprinkle with salt and pepper to taste.