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Vibrant greens and runny eggs combine for a simple savoury bake, ideal for a light dinner. Serve alongside garlic toasts as the perfect dipper and for a bit of added crunch. See method
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Boil the peas and broccoli in a large pan for 4-6 mins until the broccoli stems are tender; drain.
Heat 1 tbsp oil in a wide, lidded frying pan over a medium-high heat and fry the spring onions for 3 mins. Stir in the peas and broccoli, butter beans, spinach and olives. Add 50ml water and cook for 5 mins until the spinach has wilted and the water has evaporated. Season well.
Make 4 wells in the greens and crack the eggs into each space. Cover and cook for 4-6 mins until the whites are set and the yolks are cooked to your liking.
Toast or grill the bread slices, rub each piece with the cut side of the halved garlic clove, then drizzle with the remaining 1 tbsp olive oil. Spoon the yogurt over the baked eggs and scatter with the basil. Serve with the garlic toasts.
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