This simple and rather scrumptious lunch idea was inspired by a ballerina.
I was catching up on some on-line news the other day when a video caption flashed across my screen: “curious about the eating habits of Canada’s top ballerinas?” Immediate seduction.
And surprise.
I guess I’ve always feared that the pressure put upon these individuals is so grave that they are required, for their own professional survival, to follow a diet of deprivation. I’ve also come across heartbreaking documentaries on the eating disorders that can run rampant in similar professions. So, when I watched the clip of the talented and beautiful Heather Ogden, I was not only surprised but also delighted to see the quality and expansiveness of her diet as well as the clarity of her views on it. “I like to focus on all the things I can eat to build a healthy body rather than what I should be excluding. Calories are not my focus.”
There’s also something about that six hours of daily exercise thing that has a way of keeping the body slim and trim (!). Among some of Ogden’s favorite foods as showcased in the segment, were the most delicate and seductive looking eggs I’ve seen in a long time. I suspect they may have been poached but no matter, the flash image was enough to launch my vessel. I knew where I was going with this one.
Although I am not new to baked egg cups, there was just something about this presentation with the yolks standing at attention, clear and radiant in the center, that reminded me of sunlight.
Healthy Lunch Series
Baked Egg Cups over Lime-Tahini Spinach
For the Egg Cups & Spinach Salad:
- 90 grams (about 3 cups) fresh baby spinach
- 70 grams (about 1 cup) sliced mushrooms of choice
- 6 dried apricots, sliced
- 1/2 avocado, cubed or sliced
- 4 eggs
- 1 large (25 g) green onion/scallion, finely chopped
For the Lime Infused Tahini Dressing
- 1 Tbsp olive oil
- 6 tsp tahini
- 2 garlic cloves, minced
- 1 Tbsp lime juice
- 2 tsp lime zest
- sea salt & cracked pepper to taste
Serves 2
Notes:
- Make-ahead option: These baked eggs store beautifully in the fridge for 3 days (or longer) so you can make them at a time that is most convenient.
- I recommend using silicone muffin cup liners for the eggs to facilitate release. I purchased my silicone liners at a very reasonable price at a hardware store (Canadian Tire).
- You can easily scramble these eggs (and toss in veggies and cheese if you like). For instructions, have a look at the link above under “baked egg cups”.
- The baked eggs travel well in office lunch bags as well as school lunch boxes with ice packs. Even though identical in content, my boys found these egg cups more interesting and novel than the usual boiled eggs.
- If packing the spinach salad for the office, best to bring the lime-tahini dressing in a separate small container and pour over spinach just before eating (otherwise, you will have a heavily wilted spinach salad by lunchtime).
Directions:
Heat oven to 400 F
- Crack eggs directly into silicone (or paper) cup liners that have been gently sprayed with olive oil.
- Cooking time will vary depending on the heat of individual ovens and how well cooked you like your eggs. I’m one of those weirdos who likes my eggs well done (I know, how gauche. Also explains why there are no oozing egg shots ;o) but by all means, rescue yours before they turn to rubber. Place eggs on top rack of oven and cook for approximately 15-20 minutes or until well done. If you like your eggs runny (like most people!) cook the eggs for approximately 10-15 or until desired doneness is achieved.
- Place spinach, mushrooms, sliced apricot and avocado in a bowl.
- Assemble lime-tahini dressing by simply combining ingredients in a dish and whisking together. If the dressing is too thick, simply add a touch of water incrementally until desired consistency is achieved.
- Pour lime-tahini dressing over spinach salad and mix gently but thoroughly to combine.
- Divide the lime-tahini spinach between two plates. Place two egg cups over or beside the spinach and top the eggs with some green onion.
A perfect little egg cup emerges from the mold
Et voilà! Sun-kissed Spinach ;o) c’est jolie, non?