Let’s kick things off—preheat your oven to 375°F (190°C). This is essential because a well-heated oven ensures even cooking, giving you that perfect texture.

Grab a 4.5-inch ramekin and coat it with the extra-virgin olive oil. This not only prevents the eggs from sticking but also adds a lovely flavor to the dish. Place the ramekin on a baking sheet. This makes it convenient to move in and out of the oven—trust me, your future self will thank you for it.

Carefully crack two eggs directly into the greased ramekin. You might want to do this gently to avoid any egg shell mishaps. At this point, sprinkle sea salt and freshly ground black pepper over the top. It’s a small step, but it elevates the flavor nicely.

Pop the baking sheet with the ramekin into your preheated oven. Bake for about 10 to 12 minutes. Keep an eye on them! You want the whites to be just set while the yolks remain soft and runny. The baked eggs will continue to cook slightly after being removed from the oven, so try to pull them out a tad underdone.

Once the eggs are done baking, let’s add some flair! Crumble the goat cheese on top, sprinkle with fresh parsley, a bit of dill, and toss in some sautéed spinach. Add a few cherry tomato slices on top, then finish it off with a handful of microgreens. This adds freshness and color that makes your dish pop.