Wednesday, January 28, 2015

Baked Eggs and Artichoke Hearts

Ingredients: per 1 16oz ramekin

1 Tablespoon of Ghee
1/2 tsp of oregano
1/2 tsp of parsley
4 canned artichoke heart quarters
3 eggs
fresh chopped parsley


Preheat oven to 400 degrees.

Rub ghee onto bottom of ramekin. Sprinkle the oregano and parsley on top of ghee. Place artichoke hearts in the ramekin. Crack eggs into the ramekin, being careful not to break the yolks. Sprinkle with salt, pepper and chopped parsley.

Bake for 25-30 min.

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