Baked eggs are always going to be one of my favourite breakfasts. I usually go for tomato based sauces so it’s nice to switch it up every so often. These eggs are cooked in a creamy spinach and leek sauce and are a perfect start to any day. Serve with fresh crusty bread or toast, or for a non-veggie version, you can add cooked chorizo or ham.

More in eggy breakfasts: Spanish Baked Eggs, Traybake Harissa Shakshuka, Sweet potato, nduja and chickpea hash, Shakshuka

Green eggs

Serves 2 | Prep 5 minutes | Cook 10 minutes
Easy | Vegetarian | Gluten-free


You’ll need:

  • Olive oil;
  • 1 leek, thinly sliced;
  • 125g spinach;
  • 200ml reduced fat crème fraîche;
  • 1 and 1/2 tbsp wholegrain mustard;
  • 4 eggs;
  • a small handful parsley, chopped, to serve.

Heat a little olive oil in a pan. Cook the leek for a few minutes until softened. Add the spinach to the pan and cook for 1 to 2 minutes until the spinach wilted. Stir in the crème fraîche and mustard and season to taste. Make four pockets in the pan and break each egg into a pocket. Cook for another 5 minutes or so until the eggs are cooked. You might have to cover the pan in the final minute to finish them off. Sprinkle with a little parsley to serve and enjoy with some fresh, crusty bread!

Adapted from Co-operative magazine, available online here.

Previously posted on this day (20th of February)

== 2018 ==
* Speedy Pepper & Black Bean Chilli: