Green Baked Eggs
Here is a main course for those who like eggs but also greens! Yes, the amount of greens used may seem a bit abundant but the combination of flavours including the eggs give the dish a lovely twist.
needless to say that eggs are very nutritious and we all know about the vegetables health benefits: broccoli, spinach, peas are mixed with lentils which contain proteins, iron and are low in fats.
It is a way to have some eggs slightly different from the usual....
Preparation: 15 minutes
Cooking: 20 minutes.
4 free range eggs
1 head of broccoli cut into small florets
2 spring onions, sliced
400gr of lentils ( I used a tin of organic green lentils)
100gr fresh spinach leaves
2 handful of frozen peas
50gr green olives, drained and sliced
100gr natural yogurt (Greek style is also very nice)
Pita bread or any bread cut into slices
Fresh basil and chive, chopped
1 tsp Dried origano
Olive oil, salt and fresh ground pepper
Boil the broccoli in salted water for 5 minutes then drain.
Heat some oil in a frying pan over medium heat and fry the spring onions for 2/3 minutes. Stir in the broccoli, peas, spinach olives and lentils; season well, add the herbs, add 50ml of water, stir well and cook for at least 5/6 minutes.
Make 4 wells in the greens and crack an egg in each of them. Cook, with a lid for approximately 5 minutes. (if you like the eggs completely cooked then keep them longer otherwise the yolks should be soft and not entirely cooked).
Toast the bread, drizzle some olive oil on top of it.
Scoop the yogurt on top of the eggs, scatter with some left chopped chive and basil and serve with the toasted bread!