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Baked eggs brunch

Baked eggs brunch

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal210
fat13g
saturates3g
carbs10g
sugars7g
fibre5g
protein12g
salt0.5g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2014

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A star rating of 4.8 out of 5.17 ratings
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