Baked green eggs

autumn breakfast breakfast eggs brunch brunch eggs calcium easy breakfast easy brunch quick vegetarian brunch

N/A

Source

Ingredients

100g baby spinach , roughly chopped

4 tbsp fresh pesto

100ml double cream

1 tbsp finely grated gruyère (or vegetarian alternative)

4 medium eggs

Method

Heat oven to 200C/180C fan/gas 6. Mix together the spinach, pesto, cream and some seasoning, and tip into 2 individual shallow ovenproof dishes. Sprinkle the cheese over the top. Make 2 shallow hollows in the mixture in each dish and break an egg into each hollow. Bake in the oven for 10-12 mins until the whites are set and the yolks are still runny.