Baked eggs brunch

Baked eggs brunch

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a weekend

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
210
protein
12g
carbs
10g
fat
13g
saturates
3g
fibre
5g
sugar
7g
salt
0.5g
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Ingredients

  • 2 tbsp olive oil
  • 2 leeks, thinly sliced
  • 2 onions, thinly sliced
  • 2 x 100g bags baby spinach leaves
  • handful fresh wholemeal breadcrumbs
  • 25g Parmesan (or vegetarian alternative), finely grated
  • 4 sundried tomatoes, chopped
  • 4 medium eggs

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Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
  2. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
  3. Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.

Recipe from Good Food magazine, January 2014

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Comments

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lego's picture
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Quick, easy and tasty. I used normal tomatoes and cheddar as that's what I had in the cupboard, and it still tasted great.

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