I’ve been making coffee cup eggs for years but I recently decided to amp it up with some spinach. That way I could start getting my daily servings of veggies right from the get-go. Plus all that protein keeps me full until my mid-morning snack 3 hours later.
| Prep Time | 3 minutes |
| Cook Time | 1.5 minutes |
| Servings |
|
Ingredients
- 2 eggs
- 1 cup baby spinach
- 1 pinch garlic salt or salt and pepper
- a bit hard cheese like cheddar or parmesan chopped (optional)
- a bit coconut milk optional
Ingredients
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Instructions
- Crack eggs into small bowl. Sprinkle with garlic salt or salt and pepper.
- Add some coconut milk or water (or coconut water :)), and whisk briefly with a fork.
- Roughly chop spinach and add to bowl and mix in well. Add cheese if using and mix briefly again.
- Microwave on high for 30 seconds.
- Stir well and microwave on high for another 30 seconds.
- Stir well and microwave on high for 20 seconds.
- It will still be a little wet but stir well and let it sit on the counter for a couple of minutes. The egg will continue to cook and it will be perfect and a little bit wet.
Recipe Notes
Your microwave oven may be more or less powerful than mine so you might need to adjust cooking times. Just keep checking the consistency as you stir, and at the end it should still be somewhat wet when you take it out for good.
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