Powerful Paleo Superfoods: The Best Primal-Friendly Foods for Burning Fat, Building Muscle and Optimal Health

The beauty of these baked egg cups is that they are very simple to put together and they don t require an exact ingredient list. Once you have the essentials you can experiment with whatever you have around the house, making every breakfast with these cups different and fun.

Preheat the oven to 350 F (180 C, or gas mark 4). In a skillet over medium heat, melt the coconut oil. Add the chopped spinach, cherry tomatoes, and garlic and stir. Continue to saut the spinach and tomatoes until the spinach has wilted down and the tomatoes are soft, about 1 to 2 minutes. Line each of 4 ramekins with 1 slice prosciutto. Divide the spinach and tomato mixture equally among the ramekins and then top each with a dollop of pesto. Finally, crack an egg into each. Season the tops with a little sea salt and freshly ground pepper. Place the ramekins on a baking sheet and bake for 20 minutes, until egg yolk has set. Serve with an additional dollop of pesto or freshly chopped basil. These are best enjoyed the day you make them, but they can be stored in the refrigerator, covered, and reheated the next day.

Makes 4 servings

• 1 2 teaspoon coconut oil or ghee
• 2 cups (60 g) spinach leaves, chopped
• 1 3 cup (50 g) cherry tomatoes, halved
• 1 clove garlic, minced
• 4 slices prosciutto
• 1 to 2 tablespoons (15 to 30 ml) Spinach Basil Walnut Pesto (recipe follows), plus more for serving
• 4 pasture-raised eggs
• Sea salt and freshly ground black pepper to taste
• Chopped basil, for serving (optional)