Veg Packed Baked Eggs
Ingredients
- 1 tsp olive oil
- ½ leek, thinly sliced
- 10 mushrooms, sliced
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp Dijon mustard
- A pinch of nutmeg
- Black pepper, to taste
- 6 tbsp (of your choice)
- 2 handfuls of spinach, chopped (or 3-4 blocks frozen, defrosted)
- 4 eggs
- 60g cheese, grated
Instructions
Heat the oil in a large non-stick pan over a medium heat.
Add the leek and mushrooms and sauté for 4–5 minutes until softened.
Stir in the garlic powder, parsley, mustard, nutmeg and black pepper. Cook for 1–2 minutes.
Add the spinach and cook for 1–2 minutes until wilted.
Pour in the milk and simmer gently for 2–3 minutes to warm through.
Make four small wells in the pan and crack an egg into each. Cover with a lid and cook gently for 3–5 minutes, or until the eggs are done to your liking.
Sprinkle the cheese evenly over the top, cover again briefly to let it melt.
Serve immediately.
Note - This recipe serves 2 portions. Store any leftovers in the fridge for up to 2 days and reheat thoroughly before serving.
Would also make a great LC lunch option.