BAKED EGGS WITH CHERRY TOMATOES AND SPINACH
Eggs are Mother Nature’s gift, and with these baked eggs recipe, you’ll get your day of to the best start.
It’s easy to make this healthy breakfast without dirtying every pot and pan in your kitchen! This is a dish that celebrates colours with tonnes of flavours. The runny egg yolk and sweetness of the tomatoes is soaked by the tender spinach that is cooked to perfection. The result is a perfect balance of creaminess from the eggs, tanginess of the tomatoes and earthly spinach rounding it off.
We recommend using QL D'Fresh eggs. Packed with nutrition and flavour, QL D'Fresh is an excellent source of high-quality protein, a rich source of selenium, vitamin D, B2, B6, B12 and minerals such as zinc and iron.
Preparation Time
5 minutes
Cooking Time
15 minutes
Servings
4 medium sized Ramekins
INGREDIENTS
METHOD
1. Preheat oven to 200-degree C.
2. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 medium sized ramekins.
3. Mix the tomatoes with tomato puree, salt and pepper to taste. Add to the dishes with the spinach. Make a small well in the centre of each and crack in a QL D'Fresh Egg.
4. Bake for 12-15 mins or more depending on how you like your eggs. Serve with sliced French loaf.