By Esther Boateng
If you love creamy spinach, there’s a good chance you’ll also love this quick alternative, creamy arugula. Combine arugula leaves with cottage cheese, sour cream, and avocado, season it well, and serve alongside baked eggs drizzled with olive oil and balsamic vinegar.
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Pre-heat oven to 350 degrees F.
Crack eggs into a muffin tray mold, greased with ghee.
Season with 1 pinch pepper salt, all-purpose seasoning, and wild ramp powder.
Bake for approximately 12 minutes or until firm.
While the eggs are in the oven prepare the arugula,
To a small bowl add chopped arugula leaves, mint leaves, avocado, cottage cheese, sour cream, 1 pinch pepper salt, 1 pinch all-purpose seasoning, 1 pinch wild ramp powder, sea-vegetables powder, low-oxalate greens powder, and olive paste. Gently mix. This is your creamy arugula.
Do a taste test and add additional seasoning, if necessary,
Remove eggs from oven at the 12 minute mark.
Use a spoon and scoop each baked egg from the muffin tray.
Plate alongside creamy arugula.
Garnish with olive oil and balsamic vinegar and serve warm.
To make the eggs easier to remove, I like to use a muffin tray lightly greased with a tiny amount of ghee.
