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    Green baked eggs

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    Green baked eggs

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes

    Serves: 4


    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.

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    Waste not: Savoy cabbage

    Shred the remaining cabbage and add to pasta sauces or soups to give them extra green goodness



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