Name: Baked eggs brunch
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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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Baked eggs brunch

Baked eggs brunch

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.8 out of 5.19 ratingsRate

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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal210

low
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.

Recipe from Good Food magazine, January 2014

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A star rating of 4.8 out of 5.19 ratings

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