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Thai-inspired green curried baked eggs with spinach & potato

Thai-inspired green curried baked eggs with spinach & potato

Brunch meets Thai curry in this one pan recipe with plenty of veg and an aromatic, coconutty sauce of coriander, ginger, chillies and lemongrass

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  • Serves2
  • CourseBrunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 450g Essential spinach
  • 300g Essential Charlotte Potatoes, sliced into 2cm discs
  • 150g frozen Essential Extra Fine Whole Green Beans, defrosted and cut into thirds
  • ½ tbsp Vegetable oil
  • 1 clove/s 1 clove garlic, finely sliced
  • 400ml Essential Reduced Fat Coconut Milk
  • 40g frozen Cooks’ Ingredients Thai Green Herb Portions
  • 4 Essential Free Range White Eggs
  • ¼g x 25g pack coriander, leaves only
  • 1 Thai green chilli, deseeded and sliced (optional)
  • 2 Essential Tortilla Wraps, toasted


  1. Preheat the oven to 200ºC, gas mark 6. Boil the kettle. Put the spinach in a large colander and pour over the just-boiled water until the spinach has wilted. Rinse under cold water, squeeze out as much water as you can, then roughly chop. Set aside.

  2. Cook the potatoes in boiling water for 6-8 minutes, until just tender, adding the green beans for the final 2 minutes. Drain and leave to steam dry. Heat the oil in a large ovenproof frying pan and fry the garlic until it starts to colour. Pour in the coconut milk, then stir in the Thai green herbs until fully melted into the sauce. Season.

  3. Add the spinach, potato slices and green beans to the pan and stir until coated in the sauce. Make 4 wells in the vegetable mixture and crack an egg into each one. Bake in the oven for 8-10 minutes, or until the egg whites are set and the yolks are still soft. Scatter with the coriander and chilli (if using), then serve with the tortillas for dipping.


Typical values per serving when made using specific products in recipe


2,835kJ/ 677kcals



Saturated Fat












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