There is no better way to get an extra serving of greens into your morning routine than with these easy baked eggs. Use whatever seasonal green veges you have on hand — spinach, kale, silver beet, cavolo nero — and drizzle liberally with my green dressing, or pesto, for added punch.
Makes: 2 serves
Takes: 15 minutes
2 Tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
4 large handfuls of greens (spinach, silverbeet, kale etc), roughly chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
¼ tsp cayenne pepper
1 lemon, zest & juice
4 Tbsp green dressing*, or pesto
¼ cup Parmesan, shaved
Salt & pepper
*click here to see our green dressing recipe
Method: Preheat your oven to 180°C. Heat oil over medium heat in a large, oven-proof frying pan or skillet. Add onion and garlic and cook for 3–4 minutes until translucent. Add greens (in batches if you have to) and cook until just wilted. Add spices and lemon zest and juice, and stir to combine. Season with salt and pepper. Remove from the heat.
Using the back of a spoon, make 4 shallow indents in the greens, and break a whole egg into each. Place pan in the oven and bake for 8–10 minutes, or until egg whites are just cooked and yolks are still slightly runny. Drizzle with green dressing, or pesto, and sprinkle with Parmesan to serve.