Baked Egg with Creamy Spring Greens – rather lardilicious, but super tasty, good for a treat and for building up that ‘winter body’ LOL
This is a recipe that has done the rounds for a long time in many different magazines and books. Here is my twist to it, using Low Fat Creme Fraiche over cream to reduce the calorie count just a tiny bit!
Ingredients:
1 bag of spring greens/kale/cabbage leaves
Pure Soya Spread, 25g
Low Fat Creme Fraiche, 300ml
Vegetarian Gruyere grated, 200g
2 Free Range eggs
Ciabatta,
Nutmeg for grating
Salt and pepper to taste
Method:
Preheat the oven to 180 degrees Celsius
Put the butter into a hot frying pan until melted
Add the Spring veg/Kale (you might want to adjust the amount depending on the size of the bag)
Heat, turning the veg, until it is wilted and tender
Grate in about 1 tsp of nutmeg over the leaves
Pour over the creme fraiche and stir through
Bring to a gentle simmer and keep it there for about a minute while you prepare the dishes
Spoon the creamy leaf mixture into your dishes, leaving a slight well in the middle
Break an egg into the well of each bowl and then top with the grated cheese
Pop into the oven for 10-15 minutes or until the cheese is bubbling
Meanwhile, slice the ciabatta and lay on a baking tray, lightly coat with olive oil and pop into the oven with the dishes to toast – keep an eye on them as they can burn quickly!!
Serve* with the toast and season with salt and pepper to taste
*Be VERY careful as the bowl and contents will be super hot!!
- 1 bag of spring greens/kale/cabbage leaves
- Pure Soya Spread, 25g
- Low Fat Creme Fraiche, 300ml
- Vegetarian Gruyere grated, 200g
- 2 Free Range eggs
- Ciabatta,
- Nutmeg for grating
- Salt and pepper to taste
- Preheat the oven to 180 degrees Celsius
- Put the butter into a hot frying pan until melted
- Add the Spring veg/Kale (you might want to adjust the amount depending on the size of the bag)
- Heat, turning the veg, until it is wilted and tender
- Grate in about 1 tsp of nutmeg over the leaves
- Pour over the creme fraiche and stir through
- Bring to a gentle simmer and keep it there for about a minute while you prepare the dishes
- Spoon the creamy leaf mixture into your dishes, leaving a slight well in the middle
- Break an egg into the well of each bowl and then top with the grated cheese
- Pop into the oven for 10-15 minutes or until the cheese is bubbling
- Meanwhile, slice the ciabatta and lay on a baking tray, lightly coat with olive oil and pop into the oven with the dishes to toast – keep an eye on them as they can burn quickly!!
- Serve* with the toast and season with salt and pepper to taste
- *Be VERY careful as the bowl and contents will be super hot!!
1 comment
[…] to the meal plan for next week! If you’re having something with kale during the week e.g. Baked Eggs with Creamy Veg or Chickpea, Kale and Tomato Stew, you can just pop some aside to use on the weekend in this dish! […]