Sunday, 23 June 2013

Baked Eggs with Spinach & Leek - Sunday Brunch Inspiration

During the week I normally have a quick bowl of porridge or cereal for my breakfast before heading out to work. Not very exciting! So at the weekend I always fancy taking my time to make something a little more special and delicious. A few months ago I found a recipe for baked spinach eggs in Easy Living magazine, and I've sucessfully made this recipe several times since. It's a great idea for a weekend breakfast or brunch, and it only takes about 15-20 minutes to prepare and another 12-15 minutes to cook.

Recipe - Baked Eggs with Spinach and Leek


2 tbsp olive oil
20g butter
2 leek, trimmed & sliced
1 garlic clove, finely chopped
300g baby spinach leaves
4 eggs
80ml single cream
Pinch of grated nutmeg
Salt & Pepper for seasoning
Bread, to serve


1) Pre-heat the oven to 180C.

2) Heat the oil and butter in a frying pan over a medium heat. Add the leeks and garlic and cook for around 5 minutes until soft. Add the spinach and cook until wilted.

3) Blend the spinach and leek mixture in a food processor with 2 tablespoons of the cream. Season the mixture and add the nutmeg.

4) Divide the spinach and leek mixture between 4 ramekin dishes. Crack an egg into each one and then divide the rest of the cream into each dish and season with salt & pepper.

5) Place the ramekins into a baking dish and pour in enough boiling water to come halfway up the sides of the dishes. Bake for 12-15 minutes. Serve with some toasted ciabatta or sourdough bread.

So yummy!!

Lisa x

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