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Carrie Vitt, NTP of DeliciouslyOrganic.com
2 tablespoons unsalted butter 1 shallot, chopped 8 cups baby spinach 1 teaspoon coconut flour 1/4 cup whole milk 1/3 cup shredded Pecorino Romano cheese 1/8 teaspoon dry mustard 1/2 teaspoon Celtic sea salt 4 large pastured eggs I used this recipe for the hollandaise sauce and added 3/4 of Celtic sea salt to the sauce to get just the right flavor Dash of Cayenne pepper
Preheat oven to 500 degrees F and adjust rack to middle position. Melt butter in a medium saute pan over medium heat. Add shallot and cook, stirring frequently until soft, about 3 minutes. Add spinach and cook until wilted and spinach has released it's moisture, about 5-7 minutes. Add coconut flour and stir constantly for 1 minute. Slowly pour in milk while constantly stirring. Cook for about 2 minutes until thick. Remove from the heat and stir in cheese, dry mustard and salt. At this point, you can divide the spinach mixture between two individual pans, or you can make 4 small wells using the back of a spoon and crack the 4 eggs into those wells. Bake for 6-8 minutes, just until whites are set. Serve alone or with hollandaise sauce and a dash of cayenne pepper.