Baked eggs brunch

Breakfast with 8 ingredients.

Servings: 4

Total time: 40 minutes

Ingredients

• 25 gram parmesan (or vegetarian alternative), finely grated
• 4 medium eggs
• 2 leeks thinly sliced
• 2 tablespoon olive oil
• 2 x 100 g bags baby spinach leaves
• 4 sundried tomatoes chopped
• 2 onions thinly sliced
• handful fresh wholemeal breadcrumbs

Method

1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
2. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
3. Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.