Any Time Baked Eggs
Baked eggs are as common as the good old flat white on a Melbourne breakfast menu and it’s no wonder – they are delicious.
This little recipe, however, was inspired by the bottom shelf of my fridge – yes, it’s a glamorous life indeed. The marvellous thing about eggs is that they are so versatile. They can transform a boring meal into something decent and substantial – and that’s what breakfast is all about.
This is essentially a one pan fry up, minus the heart attack. In fact if you lose the black pudding you have a pretty healthy meal in front of you – low GI, gluten free and packed with vitamins and minerals. Quick, some-one pass me a Mars bar before I start saying stuff like ‘nutritional density’ and measuring my food by its mineral binding oxalate properties.
Crisis averted, good people, I’ve eaten a slice of cake. Here’s the recipe:
Click here to see this recipe as part of a leftovers MEAL PLAN.
Prep time: 15 minutes
1 bunch spinach
salt and pepper
1 slice black pudding (optional)
Preheat oven to 180C.
In a large frying pan heat a little olive oil over a medium heat. Roughly chop the onion and chili and fry until soft. Add in the black pudding (if using), fry for a further minute before adding in the washed spinach leaves. Stir everything together.
Next, make three wells in between the spinach and crack in the eggs. Chop the tomato into rough cubes, dot around the top of the spinach and eggs and bake in the oven for 4-5 minutes until the egg whites have cooked through.
Season with salt and pepper before serving.
Garlic (if you’re cooking this as supper)
All the obvious breakfast ingredients – bacon, mushrooms, potato, sausage.
Coffee or wine depending on the time of day…