Baked egg and creamy Spring Leaves

Baked Egg with Creamy Spring Greens

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!

Baked egg and creamy Spring Leaves

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!!

 

label (16)

 

Baked Egg with Creamy Spring Greens
Recipe Type: Brunch
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 2
This is a super recipe that goes equally well as breakfast or brunch as it does an evening meal. Cheesy, eggy and full of green goodness. Totally comfort food in a bowl!
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
Instructions
  1. Preheat the oven to 180 degrees Celsius
  2. Put the butter into a hot frying pan until melted
  3. Add the Spring veg/Kale (you might want to adjust the amount depending on the size of the bag)
  4. Heat, turning the veg, until it is wilted and tender
  5. Grate in about 1 tsp of nutmeg over the leaves
  6. Pour over the creme fraiche and stir through
  7. Bring to a gentle simmer and keep it there for about a minute while you prepare the dishes
  8. Spoon the creamy leaf mixture into your dishes, leaving a slight well in the middle
  9. Break an egg into the well of each bowl and then top with the grated cheese
  10. Pop into the oven for 10-15 minutes or until the cheese is bubbling
  11. 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!!
  12. Serve* with the toast and season with salt and pepper to taste
  13. *Be VERY careful as the bowl and contents will be super hot!!

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