SPROUT AND 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 branch


Prep: 15 mins

Cook: 35 mins Easy

Serves 3 - 4


Ingredients 1 tbsp olive oil 1 tsp cumin seeds 1 onion, chopped 2 garlic cloves, crushed 1 green chilli, chopped (deseeded if you don’t want it very hot) 300g Brussels sprouts, roughly shredded 450g spinach ½ lemon, juiced 6 eggs ½ small pack coriander, yoghurt, sriracha and thick slices of sourdough, to serve

Step 1 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.

Step 2 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 yoghurt and sriracha, and with sourdough on the side

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