Baked eggs brunch

Baked eggs brunch requires about 40 minutes from start to finish. One portion of this dish contains around 12g of protein, 14g of fat, and a total of 265 calories. This recipe serves 4 and costs 96 cents per serving. A few people made this recipe, and 50 would say it hit the spot. A mixture of baby spinach leaves, parmesan, onions, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by BBC Good Food. Overall, this recipe earns a pretty good spoonacular score of 55%. If you like this recipe, you might also like recipes such as Sunday Brunch: Baked Eggs with Spinach, Sunday Brunch: Spinach Baked Eggs, and Brunch This Weekend: Herbed Baked Eggs.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 tbsp olive oil

2 leeks, thinly sliced

2 onions, thinly sliced

2 x 100g bags baby spinach leaves

handful fresh wholemeal breadcrumbs

25g parmesan (or vegetarian alternative), finely grated

4 sundried tomatoes, chopped

4 medium eggs

Equipment:

oven

frying pan

colander

baking pan

Cooking instruction summary:

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 mins until soft and beginning to caramelise. 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. 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 mins, until the whites are set and yolks are cooked to your liking.

 

Step by step:


1. Heat oven to 200C/180C fan/gas

2. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.

3. 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.

4. Mix the breadcrumbs and cheese together.

5. 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.

6. 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 Information:

Quickview
257k Calories
11g Protein
13g Total Fat
22g Carbs
8% Health Score
Limit These
Calories
257k
13%

Fat
13g
21%

  Saturated Fat
3g
22%

Carbohydrates
22g
8%

  Sugar
5g
7%

Cholesterol
167mg
56%

Sodium
278mg
12%

Get Enough Of These
Protein
11g
22%

Vitamin K
29µg
28%

Selenium
19µg
27%

Manganese
0.46mg
23%

Vitamin A
1093IU
22%

Folate
76µg
19%

Phosphorus
191mg
19%

Vitamin B2
0.32mg
19%

Calcium
165mg
17%

Iron
2mg
15%

Vitamin B1
0.21mg
14%

Vitamin B6
0.27mg
14%

Vitamin E
1mg
13%

Vitamin C
10mg
13%

Fiber
2g
10%

Vitamin B5
0.95mg
9%

Potassium
324mg
9%

Magnesium
36mg
9%

Copper
0.17mg
9%

Vitamin B12
0.51µg
9%

Zinc
1mg
8%

Vitamin B3
1mg
7%

Vitamin D
0.91µg
6%

covered percent of daily need
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Related Videos:

Baked Eggs - Eggs Baked in a Spicy Creamy Tomato Sauce - Father's Day Brunch Idea

 

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