Veggie baked eggs recipe
Not got much in the fridge? If you've got eggs, then here's good news! Use whatever vegetables you fancy - if you don't have the exact veg required below, it's not an issue. Just make some substitutions.
Ingredients
- 80 g spinach
- 150 g chopped tomatoes
- 1 tbsp olive or coconut oil
- 1 tsp chilli flakes
- 4 eggs
- 80 g mushrooms (a mix of wild mushrooms is nice), sliced and quartered
- 1 dessertspoon Parmesan, freshly grated
- 1 tsp lightly toasted pine nuts, chopped
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 2
Step-by-step
- Pre-heat the oven to 200C/180C fan.
- Fry the mushrooms in the olive oil until caramelised.
- Heat a small saucepan and add the spinach. If you have just washed the spinach then there is no need to add any water to the pan – there will be enough moisture on the leaves.
- Divide the cooked spinach between two dishes or four small ramekins. Add the cooked mushrooms. Put a generous spoon of chopped tomato into each dish.
- Make wells in the dishes and crack in the eggs into each dish, either two for a larger dish or one in each using four smaller dishes.
- Sprinkle over a pinch of chilli flakes, the grated Parmesan and the pine nuts. Bake for 15 minutes in the oven or until the eggs are just cooked.
Paul Merrett has devised this recipe for www.eggrecipes.co.uk
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