This recipe....is one of those easy but sophisticated ones that can serve as a late morning breakfast, or brunch staple....baked eggs and spinach.

First, you blanch some spinach, dropping in boiling water for 30 seconds to a minute, and then lining a lightly greased oven safe bowl with about a half a cup of the spinach.

Break two eggs over the top of the spinach, and pop in the oven at 375 degrees (200 C) +/-, for about 15-20 minutes, or until the eggs are cooked to your liking.

The result is an almost quiche like consistency, that is tasty and there are no carbs.....it is also something that can be served at a table in the garden or at the kitchen counter, where traditional egg dishes can get cold quickly or are impractical....really simple and simply delicious!  Thanks again to Donna Hay!