Green eggs

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

Green-Eggs-1.jpg

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: https://foodnotesdotblog.wordpress.com/2018/02/20/speedy-pepper-black-bean-chilli/

Brussels sprouts with bacon, leek and Nigella seeds

I really not don’t like Brussels sprouts, or so I thought until a couple of months. Turns out I really don’t like them when they are boiled and served. But! Stir fried or sauteed with the right ingredients, they do indeed make a lovely side dish in winter. So, let’s show some love for Brussels sprouts after the Christmas season with this easy side dish from Delicious magazine. I’ve used Nigella seeds instead of Caraway seeds which the original recipe uses.

Brussels sprouts with bacon, leek and Nigella seeds

Serves 4 | Prep 10 mins | Cook 20 mins
Easy | Dairy & Gluten Free

Sprouts 1

You’ll need:

  • 1-2 drizzles of olive oil;
  • 150g smoked bacon, finely sliced;
  • 200g Brussels sprouts, finely sliced;
  • 1 leek, finely sliced;
  • 1 heaped tsp Nigella seeds;
  • 1 tbsp blanched hazelnuts, roughly chopped.

Heat a pan with the olive oil over a medium heat. Add the bacon and fry until crisp, then add the sprouts, leek and Nigella seeds. Season well and fry for 7-10 minutes, adding more olive oil if necessary, until the veg are just tender. Toss through the hazelnuts and season to serve.

Original recipe from Delicious magazine “Brussels sporuts with bacon, leek and caraway”, issue December 2013, available online here.