Individual Baked Duck Eggs with Quinoa (GF, DF)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
- 3 tablespoons olive oil - plus extra for oiling the cocottes
- 1 medium onion - chopped
- 1 clove garlic - minced
- 2 large handfuls spinach
- 1 cup cooked quinoa (I used a mix of white, red and black quinoa)
- 2 duck eggs
- 2 tablespoons mixed nuts and seeds (I used a mix of almonds, pumpkin seeds and sunflower seeds)
- salt and pepper - to taste
- fresh parsley - chopped, for garnish
Preheat the oven to 350°F/176°C. Lightly oil 2 cocottes or ramekins.
In a small skillet on medium heat, add the olive oil. Add in the garlic and onion, and sauté until the onions are translucent and browned, about 10 minutes. Add in the spinach and sauté until the spinach is wilted, about 2 minutes. Remove from heat and mix in the cooked quinoa, and the nuts and seeds mixture.
Evenly divide the quinoa mixture between the two cocottes. Crack one duck egg in each cocotte. Cover (either with the cocotte covers, or with aluminum foil), and bake in the oven for about 10 minutes, or until the egg is cooked to your liking.
Garnish with parsley, and serve with salt and pepper.
Calories: 509kcal | Carbohydrates: 28g | Protein: 15g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 618mg | Sodium: 113mg | Potassium: 459mg | Fiber: 4g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 4.5mg | Calcium: 81mg | Iron: 4.8mg