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Baked Eggs with Arugula
Gluten Free, Sugar Free

Serves 2


300 g Organic Arugula
Salt and Pepper to taste
1 cup Organic cooked Quinoa
2 Tbsp Organic Hemp Seeds
4 Organic Eggs
1 cup Greek Yogurt
1 Tbsp Garlic, minced
2 Tbsp Organic Flax Oil
1 Tsp Spice Sanctuary Indian Super Spice Blend

How to Make:

1. Preheat the oven to 400F.
2. Wilt down the arugula in a hot pan with salt and pepper. Half way through add the cooked quinoa and hemp seeds.
3. Transfer the arugula to a well greased baking dish and spread out evenly on the bottom.
4. Create 4 wells to make space for the eggs. Break each egg into a well, being careful not to break the yolk.
5. Season with black pepper and bake in the oven for 15-20 minutes until the egg whites are set.
6. Meanwhile, in a bowl, mix together the yogurt and garlic and set aside.
7. In a another bowl, mix together the flax oil and Indian Super spice blend.

How to Enjoy:

Serve the baked eggs with a dollop of the garlic greek yogurt and the spice oil mix generously drizzled over! A great brunch or light dinner idea full of protein and goodness!

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This recipe is adapted from Ottolenghi's "Plenty" cookbook.