An easy and healthy breakfast or brunch dish.
Arugula & Chive Baked Egg Cups
- 1 cup baby arugula
- 1 1/2 tablespoons olive oil
- 1 clove garlic, minced
- 4 large eggs
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon fresh minced chives
- Kosher salt
Preheat oven to 350º F. In a small bowl, combine the arugula, olive oil, and garlic. Separate the arugula mixture between 4 ramekins. Crack an egg in the center of each ramekin. Top the ramekins with the Parmesan cheese and chives. Lightly sprinkle with a bit of kosher salt.
Place the ramekins on a baking sheet. Bake for 10-14 minutes or until the egg is nearly set. It should still be slightly soft. Remove from the oven and allow it to rest for 3-5 minutes for the egg to completely set. Serve warm