The original recipe used only egg whites, so feel free to use just egg whites, but I do prefer to use the whole egg.
These are great hot or cold, and I know I'll be making them again and again.
Super tasty, super easy.
2 cups English Spinach
1 Roma tomato, seeds removed, diced
Salt and Pepper, to taste
Preheat your oven to 180C.
Lightly spray a 6 x 80ml muffin tin with cooking spray.
Place a few spinach leaves in each of the muffin holes, distribute evenly.
Add in the diced tomato, evenly distributed.
Carefully crack an egg into each muffin hole. Season with salt and pepper. Carefully break the egg yolk and gently swirl it around, not too much though.
To remove from the muffin tin, simply use a knife to carefully loosen any bits that may have stuck, then carefully lift out and serve immediately.
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