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Lunch | Vegetarian

Baked eggs and spinach

A powerhouse vegetarian lunch for your blood and immune system health

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Baked eggs and spinach recipe
Serves:
4
Preparation:
10 Mins
Cooking:
30 Mins
High FODMAP:
Yes
Allergens:
Sulphur dioxide, Milk, Lactose, Eggs, Gluten, Soya
Check Your Own Recipe

What are the health benefits of Baked eggs and spinach?

A powerhouse vegetarian lunch for your blood and immune system health

 

Ingredients

Method

Ingredients

160g/2 leeks, thinly sliced nutritional information
160g/2 leeks, thinly sliced
200g/2 onions, thinly sliced nutritional information
200g/2 onions, thinly sliced
200g/4 medium eggs nutritional information
200g/4 medium eggs
200g baby spinach nutritional information
200g baby spinach
25g parmesan (or vegetarian alternative), finely grated nutritional information
25g parmesan (or vegetarian alternative), finely grated
Salt and pepper to taste nutritional information
Salt and pepper to taste
30ml/2 tbsp olive oil nutritional information
30ml/2 tbsp olive oil
20g/4 sundried tomatoes, chopped nutritional information
20g/4 sundried tomatoes, chopped
50g/handful fresh wholemeal breadcrumbs nutritional information
50g/handful fresh wholemeal breadcrumbs
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Heat oven to 200C/180C fan/gas 6.
2) Fry the leeks and onions in the oil for approx 15-20 mins until they are soft and starting to caramelise, season.
3) Meanwhile, put the spinach in a dry frying pan over a medium heat to wilt.
4) Mix the breadcrumbs and cheese together.
5) Spread the onion and leek mixture on the bottom of 4 ovenproof dishes. Top with the spinach and sundried tomato.
6) Make a well in the middle of each the dish and crack an egg in it.
5) Season and sprinkle with cheese and breadcrumbs.
6) Bake in the oven for 12-15 mins, until golden.

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