Sprout & spinach baked eggs
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Wondering what to do with leftover Brussels sprouts after Christmas? Rustle up these nutritious, delicious baked eggs for a reinvigorating Boxing Day brunch
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 268 |
| fat | 15g | |
| saturates | 3g | |
| carbs | 10g | |
| sugars | 6g | |
| fibre | 6g | |
| protein | 21g | |
| salt | 0.6g |
Ingredients
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 onion , chopped
- 2 garlic cloves , crushed
- 1 green chilli , chopped (deseeded if you don’t want it very hot)
- 300g Brussels sprouts , roughly shredded
- 450g spinach
- ½ lemon , juiced
- 6 eggs
- ½ small pack coriander , yogurt, sriracha and thick slices of sourdough, to serve
Method
- STEP 1
Heat the oil in a frying pan with high sides, scatter in the cumin seeds and toast a little, then add the onion and fry until softened, around 5 mins. Add the garlic and chilli and fry for 1 min. Tip the sprouts into the pan and cook for 5 mins until softened, then add the spinach – you may have to do this in batches. Cook until the spinach has wilted down, then squeeze in the lemon juice to taste. Season well.
- STEP 2
Use a spoon to create six holes in the greens to crack the eggs into. Break the eggs into the holes, cover the pan with a lid and cook for 5-7 mins until the eggs have set, but the yolk remains runny. Sprinkle over the coriander and serve immediately, drizzled with natural yogurt and sriracha, and with sourdough on the side.
Goes well with
Recipe from Good Food magazine, November 2017
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