- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 210
- Carbohydrate Content: 10g
- Fat Content: 13g
- Fiber Content: 5g
- Protein Content: 12g
- Saturated Fat Content: 3g
- Sodium Content: 0.5g
- Sugar Content: 7g
Baked eggs brunch Recipe
Baked eggs brunch is a Low-calorie breakfast recipe for 4 people, takes only 30 mins; recipe has olive oil, leek and onion.
Ingredients
- Parmesan - 25g parmesan (or vegetarian alternative), finely grated
- Olive Oil - 2 tbsp olive oil
- Onion - 2 onions, thinly sliced
- Sundried Tomato - 4 sundried tomatoes, chopped
- Baby Spinach - 2 x 100g bags baby spinach leaves
- Leek - 2 leeks, thinly sliced
- Breadcrumb - handful fresh wholemeal breadcrumbs
- Medium Egg - 4 medium eggs
Instructions
- 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.