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Sprout & spinach baked eggs served in a pan

Sprout & spinach baked eggs

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Rating: 3 out of 5.3 ratings
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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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal268
fat15g
saturates3g
carbs10g
sugars6g
fibre6g
protein21g
salt0.6g
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Ingredients

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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Overall rating

Rating: 3 out of 5.3 ratings

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