Baked Eggs With Spinach & Leeks
Servings: 2
Ingredients
2 tbsp unsalted butter
2 tbsp NOMU Extra Virgin Olive Oil
1 medium leek (white and light green parts only), chopped
NOMU Sea Salt, to taste
8 cups baby spinach
1 cup Rosa tomatoes, chopped
1 garlic clove, minced
2 large eggs
¼ cup heavy cream
½ tsp NOMU Cook’s Collection Thyme
½ tsp finely grated lemon zest
¼ tsp NOMU Rainbow Pepper
Directions
Preheat the oven to 180°C.
In a large frying pan, melt the butter with the olive oil over medium heat. Add the leeks, stirring gently for 5 to 10 minutes until soft and tender but not brown. Season with salt to taste, then add the spinach, tomatoes and garlic. Cook until the spinach has wilted.
Place 2 small ovenproof dishes or ramekins onto a baking tray, and divide the spinach mixture evenly between them. Make a small hollow in the middle of each mixture to crack an egg into and top with heavy cream.
Put the baking sheet into the oven and bake until the eggs are hardened to your preference. (Soft eggs will take roughly 10 minutes.)
Garnish the baked eggs with thyme, lemon zest and NOMU Rainbow Pepper to serve.
Tip: For a heartier serving, crack two eggs into each dish instead of one.
Ingredients
2 tbsp unsalted butter
2 tbsp NOMU Extra Virgin Olive Oil
1 medium leek (white and light green parts only), chopped
NOMU Sea Salt, to taste
8 cups baby spinach
1 cup Rosa tomatoes, chopped
1 garlic clove, minced
2 large eggs
¼ cup heavy cream
½ tsp NOMU Cook’s Collection Thyme
½ tsp finely grated lemon zest
¼ tsp NOMU Rainbow Pepper
Directions
Preheat the oven to 180°C.
In a large frying pan, melt the butter with the olive oil over medium heat. Add the leeks, stirring gently for 5 to 10 minutes until soft and tender but not brown. Season with salt to taste, then add the spinach, tomatoes and garlic. Cook until the spinach has wilted.
Place 2 small ovenproof dishes or ramekins onto a baking tray, and divide the spinach mixture evenly between them. Make a small hollow in the middle of each mixture to crack an egg into and top with heavy cream.
Put the baking sheet into the oven and bake until the eggs are hardened to your preference. (Soft eggs will take roughly 10 minutes.)
Garnish the baked eggs with thyme, lemon zest and NOMU Rainbow Pepper to serve.
Tip: For a heartier serving, crack two eggs into each dish instead of one.
Ingredients
2 tbsp unsalted butter
2 tbsp NOMU Extra Virgin Olive Oil
1 medium leek (white and light green parts only), chopped
NOMU Sea Salt, to taste
8 cups baby spinach
1 cup Rosa tomatoes, chopped
1 garlic clove, minced
2 large eggs
¼ cup heavy cream
½ tsp NOMU Cook’s Collection Thyme
½ tsp finely grated lemon zest
¼ tsp NOMU Rainbow Pepper
Directions
Preheat the oven to 180°C.
In a large frying pan, melt the butter with the olive oil over medium heat. Add the leeks, stirring gently for 5 to 10 minutes until soft and tender but not brown. Season with salt to taste, then add the spinach, tomatoes and garlic. Cook until the spinach has wilted.
Place 2 small ovenproof dishes or ramekins onto a baking tray, and divide the spinach mixture evenly between them. Make a small hollow in the middle of each mixture to crack an egg into and top with heavy cream.
Put the baking sheet into the oven and bake until the eggs are hardened to your preference. (Soft eggs will take roughly 10 minutes.)
Garnish the baked eggs with thyme, lemon zest and NOMU Rainbow Pepper to serve.
Tip: For a heartier serving, crack two eggs into each dish instead of one.
Ingredients
2 tbsp unsalted butter
2 tbsp NOMU Extra Virgin Olive Oil
1 medium leek (white and light green parts only), chopped
NOMU Sea Salt, to taste
8 cups baby spinach
1 cup Rosa tomatoes, chopped
1 garlic clove, minced
2 large eggs
¼ cup heavy cream
½ tsp NOMU Cook’s Collection Thyme
½ tsp finely grated lemon zest
¼ tsp NOMU Rainbow Pepper
Directions
Preheat the oven to 180°C.
In a large frying pan, melt the butter with the olive oil over medium heat. Add the leeks, stirring gently for 5 to 10 minutes until soft and tender but not brown. Season with salt to taste, then add the spinach, tomatoes and garlic. Cook until the spinach has wilted.
Place 2 small ovenproof dishes or ramekins onto a baking tray, and divide the spinach mixture evenly between them. Make a small hollow in the middle of each mixture to crack an egg into and top with heavy cream.
Put the baking sheet into the oven and bake until the eggs are hardened to your preference. (Soft eggs will take roughly 10 minutes.)
Garnish the baked eggs with thyme, lemon zest and NOMU Rainbow Pepper to serve.
Tip: For a heartier serving, crack two eggs into each dish instead of one.
