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Green baked eggs recipe
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Vibrant greens and runny eggs combine for a simple savoury bake, ideal for a light dinner. Serve alongside garlic toasts as the perfect dipper and for a bit of added crunch. See method
Ingredients
- 320g frozen peas
- 1 head of broccoli, cut into small florets, stalk sliced
- 2 tbsp olive oil
- 2 spring onions, sliced
- 400g tin butter beans, drained and rinsed
- 150g spinach
- 50g green olives, drained and sliced
- 4 eggs
- ½ crusty white cob loaf, cut into thick slices
- 1 garlic clove, halved
- 100g low-fat natural yogurt
- 10g fresh basil, chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1900kj
452kcal
23%
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Fat
17g
25%
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Saturates
4g
18%
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Sugars
10g
11%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 46.3g
Protein 26.5g
Fibre 12.6g
Method
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Boil the peas and broccoli in a large pan for 4-6 mins until the broccoli stems are tender; drain.
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Heat 1 tbsp oil in a wide, lidded frying pan over a medium-high heat and fry the spring onions for 3 mins. Stir in the peas and broccoli, butter beans, spinach and olives. Add 50ml water and cook for 5 mins until the spinach has wilted and the water has evaporated. Season well.
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Make 4 wells in the greens and crack the eggs into each space. Cover and cook for 4-6 mins until the whites are set and the yolks are cooked to your liking.
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Toast or grill the bread slices, rub each piece with the cut side of the halved garlic clove, then drizzle with the remaining 1 tbsp olive oil. Spoon the yogurt over the baked eggs and scatter with the basil. Serve with the garlic toasts.
See more Vegetarian recipes