The right brunch recipe: Inexperienced vegetable baked eggs with spinach and feta

A hearty, wholesome breakfast or brunch could make an enormous distinction to your day. Carried out proper it should set you up nicely and this scrumptious recipe from Maldon Salt will just do the job. Packed filled with hearty inexperienced greens and baked eggs, it is filled with flavour from the spices, feta, herbs and lemon and makes an excellent brunch, breakfast and even lunch dish.  

Substances

2 tbsp olive oil
3 spring onions
1 garlic clove, crushed
1 tsp cumin seeds
1 tsp floor coriander
100g cavalo nero, shredded
100g child spinach
Half lemon, zested and juiced
40g frozen peas
4 eggs
25g contemporary coriander, roughly chopped
15g dill, fronds picked (plus further for garnish)
A small handful contemporary mint, leaves picked
20g feta cheese
Pinch of chilli flakes
Maldon Salt

Methodology

1. Take a big frying pan – a forged iron pan works nicely for this, because it must be oven proof additionally – and place on a medium warmth. Warmth 1 tbsp of olive oil, and when scorching, add the sliced spring onions and fry gently till softened.

2. As soon as softened add the crushed garlic, cumin seeds and floor coriander and proceed to fry for one more 2 minutes till beginning to odor aromatic.

3. Subsequent add the cavolo nero, spinach and lemon juice and zest. Prepare dinner this down gently, stirring usually for five minutes till the cavolo nero and spinach has softened and wilted. As soon as they’re cooked down, add the frozen peas, chopped coriander and dill fronds and cook dinner for one more 2 minutes.

4. Now you need to create 4 shallow wells within the vegetable combination and punctiliously crack the eggs into every gap. Flip the warmth down and gently cook dinner the whites to be simply set however the yolks to nonetheless be runny, it’s price maintaining a tally of them. 

5. Take away the pan from the oven as quickly because the eggs are cooked. High the dish with the feta cheese crumbled excessive, the picked mint leaves and a few further dill fronds. Lastly, end with a drizzle of olive oil, some Maldon Salt and cracked black pepper. Serve the eggs instantly to the desk for everybody to serve themselves alongside some toasted sourdough