Baked Green Eggs

Baked Green Eggs

Get ready for a vibrant and nutritious breakfast with our Baked Green Eggs! Fresh baby spinach, creamy pesto and gooey Gruyère cheese come together to create a delicious dish. Whether you’re serving them for brunch or a cosy morning at home, these baked eggs are sure to impress.


  • 320g frozen peas
  • 1 head of broccoli, cut into small florets (stems sliced)
  • 2 tablespoons olive oil
  • 2 spring onions, sliced (you can also use white onions or leeks)
  • 400g tin butter beans, drained and rinsed
  • 150g spinach
  • 50g green olives, drained and sliced
  • 4 eggs
  • ½ crusty white bread, cut into thick slices
  • 1 clove of garlic, halved
  • 100g low fat plain yoghurt
  • 10g fresh basil, chopped

Method of preparation:

Cook the peas and broccoli in a large pan for 4-6 minutes, until the broccoli stalks are tender; drain.

Heat 1 tbsp of oil in a large frying pan with a lid over a medium heat and sauté the spring onions for 3 minutes.

Stir in the peas, broccoli, butter beans, spinach and olives. Add 50ml water and cook for 5 minutes until the spinach is wilted and the water has evaporated. Season well.

Make 4 wells in the greens and crack the eggs into each well. Cover and cook for 4-6 minutes until the whites are set and the yolks are cooked to your liking.

Toast or grill the slices of bread, rub each piece with the cut side of the halved garlic clove and drizzle with the remaining 1 tbsp olive oil.

Pour the yoghurt over the baked eggs and sprinkle with the basil. Serve with the garlic toasts.

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