For those mornings when you’re tempted to wake up and have a delicious fried egg, have baked eggs instead – like the more delicious counterpart of any breakfast egg variation be it frittata, fried egg or boiled egg, and far healthier than many of these options as well. Filled with sautéed vegetables, cooked without oil yet yielding a crust on the outside and a soft, warm eggy centre, it’s the recipe to a good day.
- For the sautéed vegetable: Firstly toast half a handful of pine nuts. Whilst you’re waiting, blanch some spinach (there are no exact measurements for this because it really depends on how much vegetable you’d like to put in – if there’s too much you can keep the sautéed vegetable as fillings for other delicious things!) and chop it up into tiny pieces. Chop up four sundried tomato halves into tiny pieces. Dice half a head of onion and with half a tablespoon of olive oil, sauté in a pan until transparent. Then, add your chopped spinach, sundried tomato, pine nuts and cook until the spinach wilts.
- For the baked egg: Line the outside of a ramekin with the sautéed vegetables, leaving a hole in the center. Crack your egg into the hole, and if you’re willing to add the extra calories, put in a pat of butter or a dash of milk (this is completely optional) for a more delicious bake on the egg.
- Another optional topping would be grated Parmesan or cheddar (here a mixture is used) on top of the egg so it can bake into a cheesy, delicious lid.
- Season with pepper, and enjoy!