Baked eggs brunch
Baked eggs brunch requires about 40 minutes from start to finish. One portion of this dish contains around 12g of protein, 14g of fat, and a total of 265 calories. This recipe serves 4 and costs 96 cents per serving. A few people made this recipe, and 50 would say it hit the spot. A mixture of baby spinach leaves, parmesan, onions, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. Overall, this recipe earns a pretty good spoonacular score of 55%. If you like this recipe, you might also like recipes such as Sunday Brunch: Baked Eggs with Spinach, Sunday Brunch: Spinach Baked Eggs, and Brunch This Weekend: Herbed Baked Eggs.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
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
Equipment:
oven
frying pan
colander
baking pan
Cooking instruction summary:
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. 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. 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.
Step by step:
1. Heat oven to 200C/180C fan/gas
2. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
3. 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.
4. Mix the breadcrumbs and cheese together.
5. 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.
6. 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.
Nutrition Information:
covered percent of daily need
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