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Baked eggs brunch

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

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 210
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 7
  • Protein 12
  • Fat 13
  • Fibre 5
  • Salt 0.5

Nutrition per serving

  • Calories 210
  • Carbohydrates 10
  • Saturated Fat 3
  • Sugar 7
  • Protein 12
  • Fat 13
  • Fibre 5
  • Salt 0.5

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

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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