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Green baked eggs
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1 tbsp olive oil
10g unsalted butter
1 leek, halved lengthways and finely sliced
1⁄2 small Savoy cabbage (about 300g), core discarded and finely shredded
125g frozen peas
5 tbsp Yeo Valley Organic Double Free-Range Cream
25g finely grated vegetarian
Italian hard cheese
1⁄2 unwaxed lemon, zest
4 British Blacktail Free Range Medium Eggs
1. Heat the oil and butter over a medium-high heat in a large sauté pan, frying pan or shallow casserole for which you have a lid. With the lid off, add the leek and a large pinch of salt, and sweat for 2 minutes. Add the cabbage and 1 tbsp water; cook, stirring often, for another 3 minutes until soft. Add the peas and cook for 1 minute more until fully cooked through.
2.Stir the cream, vegetarian cheese and lemon zest into the vegetables and season if needed.
3. Make 4 holes in the vegetables using a spoon, then crack an egg into each. Cover with the pan lid, turn the heat to medium and cook for 4 minutes. Remove from the heat and leave to stand, still covered, for 1 minute. The egg whites should be set and the yolks still a little soft – if not, return to the heat briefly until the egg whites are fully cooked. Serve at once.
Waste not: Savoy cabbage
Shred the remaining cabbage and add to pasta sauces or soups to give them extra green goodness
Typical values per serving:
V Per serving 1165kJ
This recipe was first published in February 2022.