CARBS 33% / PROTEIN 33% / FATS 33%

Baked eggs, turkey and spinach

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Eggs - 7 medium
Rye bread - 192 g
Spinach leaves - 149 g
Turkey rashers - 107 g


  1. Preheat oven to 200C
  2. Heat a frying pan, add sliced turkey rashers and fry for 4 minutes until cooked, then add spinach leaves to wilt in the pan, stirring frequently
  3. Empty turkey and spinach into ramekin/oven proof dish and break eggs over the top
  4. Place in oven and bake until white is set and yolk is slightly runny, about 8-10 minutes
  5. For the last 5 minutes, add rye to the oven to lightly toast. Season eggs and serve with strips of toasted rye