Green baked eggs recipe
Created by The Tesco Recipes team
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- Serves 4
- Takes 25 mins
- 452 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1900kJ 452.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 10g
of the Reference intake
Carbohydrate 46.3gProtein 26.5gFibre 12.6g
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Method
- Boil the peas and broccoli in a large pan for 4-6 mins until the broccoli stems are tender; drain.
- 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.
- 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.
- 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
