Baked broccoli and parmesan eggs – video
This baked egg recipe, with purple sprouting broccoli and parmesan, is best served with a thick slice of garlic butter toast.
Watch our video for inspiration, then get the full recipe.
How to make:
- Heat the oven to 220°C/fan200°C/gas 7. Heat the olive oil in a large frying pan, then gently fry the onion for 5 minutes. Meanwhile, blanch the broccoli in salted boiling water for 3 minutes. Drain well, add to the pan, then turn up the heat and fry for 3-4 minutes, stirring, until slightly coloured. Stir in a grating of parmesan and season well.
- Divide the veg among 4 x 250ml ramekins or 4 x small pans. Crack the 2 eggs into each ramekin/pan and season. Divide the cream between the 4 ramekins/pans, then grate over more parmesan. Put the ramekins/pans on a baking tray and bake for 6-8 minutes until the whites are cooked.
- Serve the baked broccoli and parmesan eggs with slices of garlic butter toast, if you like.
If you like this, you’ll love our baked eggs with mushrooms, potatoes, spinach and Gruyere.