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Green baked eggs recipe

Green baked eggs recipe

69 ratings

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

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 452 calories / serving
  • Healthy
  • Vegetarian


  • 320g frozen peas
  • 1 head of broccoli, cut into small florets, stalk sliced
  • 2 tbsp olive oil
  • 2 spring onions, sliced
  • 400g tin butter beans, drained and rinsed
  • 150g spinach
  • 50g green olives, drained and sliced
  • 4 eggs
  • ½ crusty white cob loaf, cut into thick slices
  • 1 garlic clove, halved
  • 100g low-fat natural yogurt
  • 10g fresh basil, chopped
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    4g 18%
  • Sugars

    10g 11%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 46.3g Protein 26.5g Fibre 12.6g


  1. Boil the peas and broccoli in a large pan for 4-6 mins until the broccoli stems are tender; drain.

  2. 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.

  3. 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.

  4. 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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