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Recipe details

Baked eggs brunch

EN RU

A vegetarian baked breakfast of softly caramelized leeks and onions, spinach, sun-dried tomatoes, an egg, and a Parmesan breadcrumb topping.

≈ 107 kcal/100 g · ≈ 212 kcal/serving

40 minEasyBritish

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

olive oil7.5 ml
leek, thinly sliced75 g
onion, thinly sliced50 g
fine salt0.8 g
ground black pepper0.3 g
baby spinach leaves50 g
boiling water500 ml
whole-wheat breadcrumbs4 g
Parmesan, finely grated6.25 g
sun-dried tomatoes, chopped10 g
medium egg1 pcs

Cookware and utensils

oven
frying pan
ovenproof ramekin
baking sheet
colander
kettle
mixing bowl
chef's knife
cutting board
box grater
measuring spoons

Directions

01
Preheat the oven.
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
200°C / 400°F (180°C / 355°F fan)
02
Cook the leek, onion, olive oil, salt, and black pepper until soft and beginning to caramelize.
Products
olive oil — 7.5 ml; leek, thinly sliced — 75 g; onion, thinly sliced — 50 g; fine salt — 0.8 g; ground black pepper — 0.3 g
Action
Cook
Time
18 min
Temperature
medium heat, about 175°C / 350°F
03
Blanch the baby spinach with the boiling water in a colander.
Products
baby spinach leaves — 50 g; boiling water — 500 ml
Action
Blanch
Time
1 min
Temperature
no heat
04
Squeeze the blanched spinach dry.
Products
baby spinach leaves — 50 g
Action
Squeeze
Time
1 min
Temperature
no heat
05
Mix the whole-wheat breadcrumbs with the Parmesan.
Products
whole-wheat breadcrumbs — 4 g; Parmesan, finely grated — 6.25 g
Action
Mix
Time
1 min
Temperature
no heat
06
Transfer the cooked leek and onion mixture to the ovenproof ramekin.
Products
leek, thinly sliced — 75 g; onion, thinly sliced — 50 g; olive oil — 7.5 ml; fine salt — 0.8 g; ground black pepper — 0.3 g
Action
Transfer
Time
1 min
Temperature
no heat
07
Scatter the spinach and sun-dried tomatoes over the vegetables.
Products
baby spinach leaves — 50 g; sun-dried tomatoes, chopped — 10 g
Action
Scatter
Time
1 min
Temperature
no heat
08
Crack the egg into a well in the center of the filling.
Products
medium egg — 1 pcs
Action
Crack
Time
1 min
Temperature
no heat
09
Sprinkle the Parmesan breadcrumb mixture over the egg and filling.
Products
whole-wheat breadcrumbs — 4 g; Parmesan, finely grated — 6.25 g
Action
Sprinkle
Time
1 min
Temperature
no heat
10
Bake the ramekin on the baking sheet until the egg white is set.
Products
medium egg — 1 pcs; leek, thinly sliced — 75 g; onion, thinly sliced — 50 g; baby spinach leaves — 50 g; sun-dried tomatoes, chopped — 10 g; whole-wheat breadcrumbs — 4 g; Parmesan, finely grated — 6.25 g
Action
Bake
Time
14 min
Temperature
200°C / 400°F (180°C / 355°F fan)

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Baked eggs brunch↗

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