Baked Eggs Brunch

Level: Easy
Serves: 4
Cook for: 30 minutes
  • 2 tablespoon olive oil
  • 2 leeks, thinly sliced
  • 2 onions, thinly sliced
  • 200g baby spinach leaves
  • Handful of brown bread crumbs
  • 25g Parmesan cheese
  • 4 sundried tomatoes, chopped
  • 4 medium eggs
  • Method:

    1. 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 minutes until soft and beginning to caramelise.
    2. 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.

    3. 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 minutes, until the whites are set and yolks are cooked.

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