Spring Greens & Baked Eggs | Lazy Springtime Weekend Brunch!
Looking to elevate your brunch game this weekend? Say hello to the flavors of spring with our mouthwatering baked eggs recipe featuring vibrant spring greens and a zesty chilli vinaigrette! 🌱🍳 Dive into a dish that's bursting with freshness and flavor, perfect for a leisurely morning or a relaxed weekend gathering. Don't miss out on this sensational combination of wholesome ingredients that'll leave your taste buds tingling and your guests begging for more! Hit play and join me on a culinary adventure that celebrates the season in every delicious bite! 🌼🥚 #SpringBrunch #BakedEggs #RecipeInspiration
Ingredients:
1 echalion shallot, finely chopped
1 red chilli, finely chopped
½ tsp fine salt
½ tsp caster sugar
1 tbsp dried tarragon
4 tbsp extra virgin olive oil
2 tsp sherry vinegar or white wine vinegar
1 clove/s garlic, finely chopped
200g spring greens (I used a sweetheart cabbage), cored and shredded
100g spinach, washed
150g frozen petits pois
4 good quality large eggs
4 tbsp Greek yogurt
Flatbreads, to serve (optional)
Method:
Start by preparing the vinaigrette: mix together 1 teaspoon of chopped shallot (reserving the remainder) and chili with 1⁄4 teaspoon of salt and sugar. Allow to sit for 4-5 minutes, then blend in half of the chopped tarragon, 2 tablespoons of oil, and vinegar; set aside.
Meanwhile, heat 2 tablespoons of oil in a large sauté pan or low-sided casserole dish (30-32cm) over medium heat. Once heated, add the remaining shallot and 1⁄4 teaspoon of salt, stirring and cooking for 3-4 minutes until softened but not browned. Introduce the garlic and cook gently for another 90 seconds.
Turn up the heat to high, add the spring greens, and a pinch of salt, stirring until glossy. Add the spinach, then pour 50ml of water into the pan, and simmer for 3 more minutes until wilted, stirring occasionally. Add the petit pots and Incorporate the remaining tarragon. Mix well so that the vegetables are evenly spread, then create 4 evenly spaced holes about the size of an egg.
Crack an egg into each hole, then lower the heat to medium and cover with a lid. Cook for 3 minutes, then uncover and check if the egg whites have set and the peas are heated through. If not, cover again and cook for an additional 30-90 seconds as needed. While the eggs are cooking, warm the flatbreads or toast some bread if desired.
Spoon the yogurt over the vegetables and drizzle the vinaigrette over everything. Serve by dividing between 2 shallow bowls and enjoy immediately with the flatbreads or toast if preferred.
Cook’s tip: For a variation, substitute the spring greens with 230g of chopped purple sprouting broccoli and use 100g of petits pois.
#recipe #bakedeggs #eggs #springtime #delicious #food #britishfood
Смотрите видео Spring Greens & Baked Eggs | Lazy Springtime Weekend Brunch! онлайн без регистрации, длительностью часов минут секунд в хорошем качестве. Это видео добавил пользователь Ross Bamford 28 Март 2024, не забудьте поделиться им ссылкой с друзьями и знакомыми, на нашем сайте его посмотрели 53 раз и оно понравилось 3 людям.