Crunchy Baked Eggs

Crunchy Baked Eggs


October 29, 2015

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: Serves 4


2 tbsp olive oil or Coconut Oil

2 leeks, thinly sliced

2 onions, thinly sliced

200 g bags baby spinach leaves

1 cup fresh wholemeal breadcrumbs

25 g Parmesan (or vegetarian alternative), finely grated

4 sundried tomatoes, chopped

4 medium eggs


1Heat 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.

2Meanwhile, 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.

3Arrange 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.


Nutrition Facts

Serving Size1
Total Fat13g
Saturated Fat3g
Total Carbohydrates10g
Dietary Fiber5g

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