Feta, leek and spinach baked eggs

For a vegetarian breakfast that is every bit as hearty as any bacon dominated start to the day, try these delicious baked eggs with feta, leek and spinach. You won't be disappointed.
fetta, leek and spinach baked eggs



Fetta, leek and spinach baked eggs

1.Preheat oven to 180°C. Lightly spray a heated small non-stick frying pan with oil. Stir leek over medium heat for 5 minutes or until softened. Add spinach and cook for 2 minutes or until spinach wilts. Season to taste.
2.Divide leek mixture among two ¾-cup (180ml) ovenproof dishes. Crack an egg into each dish; drizzle with milk and sprinkle with feta. Place on an oven tray and bake for 18 minutes or until the egg is cooked to your liking.
3.Serve toasts with baked eggs.

The leek can be replaced with thinly sliced green onions; the fetta can be replaced with goat’s cheese or crumbled ricotta.


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