Green Baked Eggs with Peas, Leeks and Feta Seed Crumble

Name: Green Baked Eggs with Peas, Leeks and Feta Seed Crumble
Prep time: PT5 M
Cook time: PT12 M
Yield: 4
Ingredients: 200 g Garden Peas 375g Birds Eye Peas; 30 g Butter; 1 tablespoon Olive Oil; 2 Leeks, washed, trimmed and thinly sliced; A bunch of Spring Onions, roughly chopped; Sea Salt Flakes & freshly Ground Black Pepper; 1 teaspoon Cumin Seeds; 150 ml Vegetable Stock; A good handful of Baby Spinach; 4 Large Eggs; For the Dressing:; 4 tablespoon Greek Yoghurt; 100 g Feta Cheese, cubed; 1 Garlic Clove

5 (1)

Write a review

Preparation Time

5 '

Cooking Time

12 '

Nr of servings

Difficulty Level

Green baked eggs might sound a little funny, but they’re actually an extremely tasty dish and are very good for you too! Packed with omega 3, the eggs are cracked into a pan surrounded by super greens, baby spinach, leeks and peas, so there’s definitely no chance of you missing out on your vitamin C.

Serve with a dollop of yoghurt, feta and garlic dressing for some added flavour and they’re ready to serve for a perfect brunch!

Preparation Time

5 '

Cooking Time

12 '

Nr of servings

Difficulty Level

Ingredients

200

Birds Eye Peas

Butter

tablespoon

Olive Oil

Leeks, washed, trimmed and thinly sliced

A bunch of Spring Onions, roughly chopped

Sea Salt Flakes & freshly Ground Black Pepper

teaspoon

Cumin Seeds

150

Vegetable Stock

A good handful of Baby Spinach

Large Eggs

For the Dressing:

tablespoon

Greek Yoghurt

100

Feta Cheese, cubed

Garlic Clove

Serve with a dollop of yoghurt, feta and garlic dressing for some added flavour and they’re ready to serve for a perfect brunch!

Our method

Mix the yoghurt with the Feta cheese, smashing the cheese with a fork to combine well into a chunky sauce. Cut the garlic clove in half lengthwise and add to the yoghurt mixture. Set aside.
Heat a large sauté pan over a medium heat and add the butter and oil. Once the butter starts to foam add the leeks and spring onion, season with sea salt and black pepper. Fry the vegetables for 2 minutes, stirring until the leeks are soft. Add the cumin seeds and vegetable stock and boil the mixture until the stock has evaporated. Add the peas and spinach and cook for 1 minute until the spinach has wilted, then reduce the heat to a low to medium heat, ensure the peas are cooked according to pack instructions.
Make a well in the leek and pea mixture and break an egg into the space. Repeat with remaining eggs, then season each yolk with salt. Cook the eggs for about 4-5 minutes over a low heat, or until the egg whites are cooked and the yolks are runny.
Remove the garlic halves from the yoghurt and Feta sauce and serve with the baked eggs. Serve with a wedge of lemon.