Name: Feta, leek and spinach baked eggs
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: cooking oil spray; 1 (200g) leek, thinly sliced; 100 gram baby spinach leaves; 2 eggs; 2 tablespoon skim milk; 25 gram feta, crumbled; 2 slice (90g) wholegrain bread, toasted

Feta, leek and spinach baked eggs

For a vegetarian breakfast that is every bit as hearty as any bacon dominated start to the day, try these delicious baked eggs with feta, leek and spinach. You won't be disappointed.

Ingredients

cooking oil spray

1 (200g) leek, thinly sliced

100 gram baby spinach leaves

2 eggs

2 tablespoon skim milk

25 gram feta, crumbled

2 slice (90g) wholegrain bread, toasted

Method

Fetta, leek and spinach baked eggs

1.Preheat oven to 180°C. Lightly spray a heated small non-stick frying pan with oil. Stir leek over medium heat for 5 minutes or until softened. Add spinach and cook for 2 minutes or until spinach wilts. Season to taste.

2.Divide leek mixture among two ¾-cup (180ml) ovenproof dishes. Crack an egg into each dish; drizzle with milk and sprinkle with feta. Place on an oven tray and bake for 18 minutes or until the egg is cooked to your liking.

3.Serve toasts with baked eggs.

The leek can be replaced with thinly sliced green onions; the fetta can be replaced with goat’s cheese or crumbled ricotta.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Fetta, leek and spinach baked eggs

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