Grilled eggs with spiced fennel and spinach

The combination of fragrant fennel, nutritious spinach and perfectly cooked baked eggs creates a perfectly flavoursome savoury breakfast dish.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Grilled eggs with spiced fennel and spinach
  • 2 teaspoon olive oil
  • 1 clove garlic, crushed
  • 1 fresh small red thai (serrano) chilli, sliced finely
  • 1/2 small_piece fennel bulb (100g), trimmed, sliced finely
  • 100 gram baby corn, halved
  • 50 gram baby spinach leaves
  • 2 eggs
  • 1 tablespoon finely grated parmesan
  • 2 slice rye sourdough bread (90g), toasted


Grilled eggs with spiced fennel and spinach
  • 1
    Preheat grill or broiler to high.
  • 2
    Heat oil in a large ovenproof non-stick frying pan over medium heat; cook garlic, chilli, fennel and corn, stirring occasionally, for 5 minutes or until fennel is soft. Add spinach; cook, stirring, for 1 minute or until spinach has wilted.
  • 3
    Make two holes in the spinach mixture; break one egg into each hole. Sprinkle with parmesan.
  • 4
    Place under grill for 2 minutes or until eggs are cooked as desired.
  • 5
    Serve eggs and spinach mixture with toast.


Reserve fennel fronds to scatter over eggs as a garnish. You need an ovenproof frying pan as it goes under the grill, or you can cover the pan handle with a few layers of foil to protect it from the heat.

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