Sprout & 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 brunch
- 1 tbsp olive oil
- 1 tsp cumin seeds
- 1 onionchopped
- 2 garlic clovescrushed
- 1 green chillichopped (deseeded if you don’t want it very hot)
- 300g Brussels sproutsroughly shredded
- 450g spinach
- ½ lemonjuiced
- 6 eggs
- ½ small pack corianderyogurt, sriracha and thick slices of sourdough, to serve
Nutrition: Per serving
- kcal268low
- fat15g
- saturates3g
- carbs10g
- sugars6g
- fibre6g
- protein21g
- salt0.6g
Method
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 yogurt and sriracha, and with sourdough on the side.