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

Nutrition per serving

  • kcal 210
  • fat 13g
  • saturates 3g
  • carbs 10g
  • sugars 7g
  • fibre 5g
  • protein 12g
  • salt 0.5g

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.