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    Primavera baked eggs

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    Primavera baked eggs

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4

    Ingredients

    1 tbsp olive oil
    2 Essential Leeks, finely sliced
    1 Essential Courgette, peeled into ribbons, core finally chopped
    250g baby new potatoes, finely sliced
    200ml fresh vegetable stock
    1 unwaxed lemon, zest and juice
    ½ x 300g Essential Reduced Fat Crème Fraîche
    ½ x 25g pack basil, leaves only, plus extra to serve
    150g Essential Frozen Peas 
    150g Essential Frozen Broad Beans
    4 eggs
    Toasted bread, to serve

    Method

    1. Heat the oil in a wide, heavy-based frying pan with a lid. Add the leeks and chopped courgette, then fry for 5 minutes over a medium-high heat. Add the potatoes; fry for 5 minutes more, until golden. Lower the heat to medium-low, add the stock and ½ the lemon juice, then cover and steam for 5-8 minutes, until the potatoes are tender.

    2. Meanwhile, mix the crème fraîche and lemon zest together, tear in the basil and season. Add the peas and broad beans to the pan and cook, uncovered, for 2-3 minutes, then add the courgette ribbons and remaining lemon juice. Stir until starting to wilt, then stir in the crème fraîche mixture.

    3. Make 4 hollows in the pan with a spoon, then break an egg into each one. Cover and cook over a low heat for 4-6 minutes, until the egg whites are cooked but the yolks are still runny. Scatter over more basil, season and serve with the toast.

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