Oven-Baked Eggs in Ramekins with Creamed Spinach
Inspired by techniques from NYT Cooking and America's Test Kitchen.
A heartier version of the cream and toast baked eggs in ramekins: the same water-bath method, but the eggs sit in a nest of creamed spinach with shallot, nutmeg and hard cheese instead of plain cream. Baked until the yolks are fully set and served with toast.
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Method
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Why this label?
20.8 g protein for 372 kcal = 5.6 g per 100 kcal, so protein gives about 22% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 4.5 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 93 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.3 g per serving
4.6 % of the 50 g daily maximum · 9.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 4 ramekins (about 180 ml each)
- deep roasting tin
- kettle
- pastry brush
- instant-read thermometer
- oven gloves
- toaster
- large frying pan
- colander
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 372 kcal |
| Protein | 20.8 g |
| Carbohydrate | 25.6 g |
| of which sugars | 4.2 g |
| of which free sugars | 2.3 g |
| Fat | 20.9 g |
| of which saturates | 9.7 g |
| Fibre | 3.1 g |
| Salt | 1.57 g |
Protein per 100 kcal
5.6 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
