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
Serves 2 | Prep 5 minutes | Cook 10 minutes
Easy | Vegetarian | Gluten-free
- 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: https://foodnotesdotblog.wordpress.com/2018/02/20/speedy-pepper-black-bean-chilli/
Goodness, that looks yummy! love baked eggs as well, and your method is going on my weekend breakfast menu. Another really good way to eat them is to hollow out a tomato, smear pesto inside, crack an egg in the tomato, and bake for 25 minutes at 385F. One of my favorite ways to eat baked eggs. Thanks for sharing your recipe!
Oh my, that sounds amazing!!! I will be trying this over the next few weekends for sure. Thanks for the suggestion! 🙂