Creamed Spinach, Lamb & Egg Cups
Filled with tender lamb and creamy spinach, these pots of flavour are the perfect LCHF snack!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 45 mins
2 Tbsp (30 ml) butter
1 (160 g) onion, finely chopped
2 tsp (10 ml) garlic, crushed
6 C (1.5 L / 300 g) spinach, shredded
1¼ C (300 ml) cream
salt and pepper
1 tsp (5 ml) olive oil
300 g lamb mince
1 Tbsp (15 ml) Moroccan Ras el Hanout spice
1 x 400 g can chopped tomatoes
6 large free-range eggs
1 C (250 ml / 90 g) cheddar, grated
handful of micro herbs, to serve
Heat the butter in a saucepan over medium heat. Add the onion and sauté for 5 minutes. Add in the garlic and spinach and cook for a further 2 minutes. Pour in the cream and allow to gently simmer for 5 minutes until tender. Season to taste. Divide the mix between 6 ramekins or cups.
Heat the oil in a clean frying pan over medium heat. Add the lamb mince and fry for 10 minutes. Add in the Moroccan
spice and chopped tomatoes. Simmer for 10 minutes and season to taste.
Spoon the mixture over the spinach in each ramekin. Top each one with an egg and scatter the cheese on top. Add a pinch of salt.
Fill two saucepans (each one large enough to hold 3 ramekins) with a little water to reach half way up the sides of the ramekins. Bring up to a gentle simmer. Place 3 of the ramekins into each saucepan and cover with a lid. Gently simmer for 13-15 minutes, depending on how firm you prefer your eggs. Garnish with micro herbs before serving.
TIP: If you have leftovers, simply keep in the fridge and re-heat for your next meal. Cover with plastic wrap and heat in the microwave for a minute. The eggs may not be as soft as originally, but it will still taste great and is really filling