Baked Eggs (for each individual serving)
1 teaspoon of butter (pure South Beach would call for fake butter but I use real)
1 tablespoon of milk or half and half (pure South Beach would call for low fat but I use whole)
1/2 cup of raw greens, roughly chopped or torn (I've used spinach and baby kale)
2 tablespoons of grated parmesan cheese
1 - 2 tablespoons of crumbled bacon or sausage (pure South Beach would call for turkey but I use pork)
salt and pepper
1. Butter a small two-cup capacity oven-safe casserole dish.
2. Add 1 tablespoon of milk.
3. Roughly chop greens and arrange them in the casserole dish.
4. Crack 2 eggs over the greens being careful not to break the yolks.
5. Sprinkle with grated cheese, salt and pepper.
6. Add any leftover meat you have preferably bacon, sausage, or ham. I would have used more bacon but we usually don't have a lot of leftover bacon in the house.
7. Bake at 350 for 15 to 18 minutes depending on how you want the yolk. I like a 17 minute egg which gives me solid white with a semi-solid yolk.
From other websites:
"Herbed-Baked Eggs" by Food Network's Ina Garten
"Baked Eggs with Bacon and Spinach" by Epicurious
"Baked Eggs" by Use Real Butter (I think I was mostly inspired by this post)
"Soft and Pretty - Eggs en Cocette" by the Kitchen
"Recipe for Baked Eggs with Mushrooms and Parmesan" by Kalyn's Kitchen (Plus, Kalyn has loads of South Beach Phase 1 recipe egg dishes on her site. I highly recommend checking those out)