I’m becoming increasingly interested in adding greens to my breakfast repertoire. Especially if I take the time to make something a little more fancy other than straight-up eggs and bacon on toast. Avo is obviously the winning addition. Everyone loves smashed avo on toast with a poached egg, but spinach is also the perfect green to pair with an egg recipe. Add cream and buttery braised leeks to the mix and you are in for an indulgent treat.
I developed this recipe for Marie Claire Cuisine et Vin de France last year and baked the eggs in the oven which is great if you are feeding a crowd and have other things to worry about, but they tend to harden as you want the whites to cook through. If you prefer a runny yolk – I would recommend cooking them stovetop with the lid on like I did with my chickpea shakshuka (another favourite and super healthy breakfast recipe), and make sure the spinach mix is very hot when you add them.
The other alternative if you want to speed things up, is simply make the spinach and leek mix, top it on your favourite toast or potato rosti and pop a fried or poached egg on the top. Delicious!
- 60gm butter
- 1 cup leeks, finely sliced
- 1 clove garlic, crushed
- 400gm baby spinach leaves
- ½ cup cream
- pinch of freshly grated nutmeg
- salt and pepper
- 4 free-range eggs
Pre-heat the oven to 200C
Melt the butter in a large non-stick frying pan and sauté the leeks until soft, about 5 minutes. Add the garlic and cook for a further minute. Add the spinach and cook for a few minutes until wilted. Add the cream and nutmeg, salt and pepper and stir until it has thickened slightly.
Empty into an oven-proof skillet or baking dish and make 4 indentations for the eggs. Break the egg into a ramekin and then tip this into the holes.
Bake for around 20 – 25 minutes and until the whites are cooked through.
A few of my other favourite fancy breakfast recipes:
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