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

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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