Baked eggs brunch

Baked eggs brunch

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(7 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal210
  • fat13g
  • saturates3g
  • carbs10g
  • sugars7g
  • fibre5g
  • protein12g
  • salt0.5g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 leeks, thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 onions, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 x 100g bags baby spinach leaves
  • handful fresh wholemeal breadcrumbs
  • 25g parmesan (or vegetarian alternative), finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 sundried tomatoes, chopped
  • 4 medium eggs

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.

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Comments, questions and tips

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lego
5th Jan, 2014
5.05
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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