Low-calorie breakfast recipe for 4 people, takes only 30 mins; recipe has olive oil, leek, onion, baby spinach, breadcrumb, parmesan, sundried tomato and medium egg.
Baked eggs brunch
Course: Low-calorie breakfast
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Leek: 2 leeks, thinly sliced
- Onion: 2 onions, thinly sliced
- Baby Spinach: 2 x 100g bags baby spinach leaves
- Breadcrumb: handful fresh wholemeal breadcrumbs
- Parmesan: 25g parmesan (or vegetarian alternative), finely grated
- Sundried Tomato: 4 sundried tomatoes, chopped
- Medium Egg: 4 medium eggs
Directions
- 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.
