Veg Boxes
choose your fav
Green Baked Eggs with Broccolini, Leek, Baby Spinach and Feta
1 Tbsp extra virgin olive oil
25g unsalted butter
1 leek, thinly sliced
Sea salt
1/2 tsp white wine vinegar, or a dash of fresh lemon juice
100g broccolini, florets left whole and the stalk sliced diagonally into 1cm pieces
65g (1 big handful) baby spinach leaves
4 eggs, you can use more if you wish, simply make additional wells in the pan
80g feta cheese
A scattering of fresh dill leaves, to serve
Freshly cracked black pepper, to serve
Preheat the oven to 180°C.
Heat the oil and butter over medium-low heat in a wide, heavy-based pan with a lid that is oven-safe. If you don't own such a pan, you can use a large skillet on the stove, then pop it under the grill instead of the oven to finish the cooking process.
Once the butter has melted, add the leeks and a pinch of sea salt, and cook for about 7 minutes until the leeks are soft and sticky. Turn the heat up and add the broccolini and white wine vinegar or lemon, stirring for 30 seconds. Add the spinach leaves and stir again to mix it all together.
Turn off the heat and make four wells in the vegetable mix. Crack an egg into each well (or into a bowl first, before transferring if you're worried about egg shells), pop the lid on and cook in the oven for about 4-6 minutes until the egg white is set and the yolk is cooked to your liking. Note that how fast your eggs cook will depend on how large your wells are. An egg cracked into a small well will take a little longer.
Remove from the oven and top with the feta, dill and pepper. Serve as you wish. I like to serve the eggs over cooked gnocchi with a sprinkle of parmesan cheese (go for spinach gnocchi to complete the green theme). You could also serve with toast or cooked quinoa.
from: abc.net.au
25g unsalted butter
1 leek, thinly sliced
Sea salt
1/2 tsp white wine vinegar, or a dash of fresh lemon juice
100g broccolini, florets left whole and the stalk sliced diagonally into 1cm pieces
65g (1 big handful) baby spinach leaves
4 eggs, you can use more if you wish, simply make additional wells in the pan
80g feta cheese
A scattering of fresh dill leaves, to serve
Freshly cracked black pepper, to serve
Preheat the oven to 180°C.
Heat the oil and butter over medium-low heat in a wide, heavy-based pan with a lid that is oven-safe. If you don't own such a pan, you can use a large skillet on the stove, then pop it under the grill instead of the oven to finish the cooking process.
Once the butter has melted, add the leeks and a pinch of sea salt, and cook for about 7 minutes until the leeks are soft and sticky. Turn the heat up and add the broccolini and white wine vinegar or lemon, stirring for 30 seconds. Add the spinach leaves and stir again to mix it all together.
Turn off the heat and make four wells in the vegetable mix. Crack an egg into each well (or into a bowl first, before transferring if you're worried about egg shells), pop the lid on and cook in the oven for about 4-6 minutes until the egg white is set and the yolk is cooked to your liking. Note that how fast your eggs cook will depend on how large your wells are. An egg cracked into a small well will take a little longer.
Remove from the oven and top with the feta, dill and pepper. Serve as you wish. I like to serve the eggs over cooked gnocchi with a sprinkle of parmesan cheese (go for spinach gnocchi to complete the green theme). You could also serve with toast or cooked quinoa.
from: abc.net.au