Baked eggs brunch
Serves 4
Easy
Prep:
Cook:
This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a weekend
Skip to ingredients
- 2 tbsp olive oil
- 2 leeksthinly sliced
- 2 onionsthinly sliced
- 2 x 100g bags baby spinachleaves
- handful fresh wholemeal breadcrumbs
- 25g parmesan(or vegetarian alternative), finely grated
- 4 sundried tomatoeschopped
- 4 medium eggs
Nutrition: per serving
- kcal210low
- fat13g
- saturates3g
- carbs10g
- sugars7g
- fibre5g
- protein12g
- salt0.5g
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.
