Baked Egg with Creamy Spring Greens

by Sarah
Baked egg and creamy Spring Leaves

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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1 comment

Goat's Cheese Scramble with Pesto'd Veg - Susty Meals 21st September 2016 - 11:39 am

[…] 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! […]

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