SPROUT & SPINACH BAKED EGGS
Wondering what to do with leftover Brussels sprouts after Christmas? Rustle up these nutritious, delicious baked eggs for a reinvigorating Boxing Day brunch
Provided by Elena Silcock
Categories Breakfast, Brunch, Lunch
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan with high sides, scatter in the cumin seeds and toast a little, then add the onion and fry until softened, around 5 mins. Add the garlic and chilli and fry for 1 min. Tip the sprouts into the pan and cook for 5 mins until softened, then add the spinach - you may have to do this in batches. Cook until the spinach has wilted down, then squeeze in the lemon juice to taste. Season well.
- Use a spoon to create six holes in the greens to crack the eggs into. Break the eggs into the holes, cover the pan with a lid and cook for 5-7 mins until the eggs have set, but the yolk remains runny. Sprinkle over the coriander and serve immediately, drizzled with natural yogurt and sriracha, and with sourdough or keto bread on the side.
Nutrition Facts : Calories 268 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.6 milligram of sodium
BAKED EGGS WITH SPINACH & TOMATO
A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch
Provided by Good Food team
Categories Brunch, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
- Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.
Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
BAKED SPINACH AND EGGS
Make and share this Baked Spinach and Eggs recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180C (160C fan forced).
- Lightly spray 4 x 1 cup capacity oven proof dishes with oil.
- Place spinach and 1 tablespoon water in a medium saucepan over moderate heat and cook and stir for 3 minutes or until wilted and then drain and cool.
- Using hands, squeeze excess liquid from spinach and chop coarsely.
- Melt spread in a small saucepan over moderate heat and add flour and cook and stir for 1 minute or until bubbling and remove from heat and gradually stir in milk and increase heat to moderately high and cook stirring constantly until mix boils and thickens slightly and then remove from heat and stir in cheese and nutmeg until smooth.
- Whisk in 2 of the eggs until well combined and then add spinach and onion to cheese sauce.
- Pour mix into prepared dishes and using the back of a spoon make a slight indent at the centre of each dish and break an egg into each indent.
- Place ramekins on a baking tray and sprinkle with cayenne pepper and bake for 18 to 20 minutes or until eggs are just set and then stand for 5 minutes before serving with buttered toast.
Nutrition Facts : Calories 422.4, Fat 12.4, SaturatedFat 5.1, Cholesterol 290.5, Sodium 681.9, Carbohydrate 51.1, Fiber 3.1, Sugar 2.5, Protein 26.6
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- Heat the olive oil in a 10-12-inch skillet (preferably cast iron) over medium heat. Add the shallots, and cook, stirring occasionally, until light golden, about 2-3 minutes. Add the prosciutto and let cook 30 seconds. Pile in a few handfuls of spinach and let it cook down. Keep adding the spinach until it’s all in the pan (it’ll look like it will never fit, but don’t worry, it will!). Cook until wilted. Drizzle with the lemon juice, and season with salt and pepper. Add the garlic cream and stir to coat. Spread everything into an even layer and let simmer until the cream is slightly thickened, about 2-4 minutes.
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