Baked eggs brunch

Baked eggs brunch

This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a day.

Ingredients (4 servings)

2 tbsp olive oil

2 leeks, thinly sliced

2 onions, thinly sliced

2 x 100g bags baby spinach leaves

handful fresh whole meal breadcrumbs

25g Parmesan (or vegetarian alternative), finely grated

4 sundried tomatoes, chopped

4 medium eggs


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.

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