Over a year ago, my dear mum (she’s British and prefers to be referred to as “mum”) discovered that she is gluten intolerant. Though she doesn’t have celiac, through an elimination diet she realized that her digestive issues were solved after taking gluten out of her diet, and returned once she brought it back in. In addition, she very recently has started showing signs of memory loss and is undergoing testing for cognitive impairment. Findings to be revealed another day. As a result, we as a family are very interested in research and suggestions to improve cognitive memory functioning. Not surprisingly, a diet low in refined foods, sugars, and trans fats, with a focus on lean proteins, fresh fruits, vegetables, healthy fats and Omega 3 fatty acids is recommended for the prevention and treatment of Alzheimer’s (further reading on this topic). Last weekend was mum’s 65th birthday, and as she is not allowed to eat flour and other grains nor cow’s milk, she feels as if there is very little for her to enjoy. I am on a mission to show her she is wrong! For her birthday brunch, my sister-in-law and I prepared a completely gluten-free and paleo brunch, and it was fabulous! The main feature and provider of protein were these egg cups. I was inspired by a recipe I found over at PaleOMG and made only a few minor modifications. These didn’t last long at the table, they were a hit and demolished by everyone. I highly recommend them to everyone, even if you don’t like spinach, because they are simply delicious and so good for you!
Spinach & Egg Cups
- 1 Medium Size Sweet Potato/Yam washed and peeled
- 2 egg whites
- Coconut Oil Spray
- 1 bag fresh baby spinach leaves
- 1-2 garlic cloves, minced
- 2-3 scallions, finely chopped
- 1 Tbls Coconut Oil
- 12 whole farm fresh eggs
- sea salt and fresh ground pepper to taste
- Preheat your oven to 350°F.
- Grease a 12-Cup muffin tin with Coconut Oil.
- Grate the sweet potato using a coarse grater or the grater attachment to your food processor.
- In a large bowl, mix the grated sweet potato with the egg whites.
- Spread the sweet potatoes into the bottom and across the sides of the muffin tins, to create a nest-like cup.
- Bake the “nests” in the over for 10-15 minutes, until browned but not crispy.
- While the nests are baking, heat the coconut oil in a large skillet over medium heat and sauté the garlic and scallions for about 1 minute, but not until they are browned.
- Add the spinach to the skillet, toss it with the garlic, scallions and oil, cover the skillet and let it cook for 2 minutes.
- Uncover the pot, turn the heat to high, and then cook the spinach for another minute, stirring until the spinach is wilted.
- Once the nests have finished baking, remove them from the oven and spoon the spinach evenly into the muffin tins, saving room for the egg.
- Carefully crack 1 egg into each muffin tin, then sprinkle with a tiny bit of salt & cracked peper. (You may want to crack the egg in a cup, and then pour into the muffin tin).
- Bake the egg cups for 8-12 minutes, monitor them carefully and bake until desired doneness (Soft/Runny eggs, Medium or Hard).
- Allow egg cups to cool for 2 minutes before removing from tins. Plate and enjoy!!