Baked broccoli and parmesan eggs
- March 2014
- Serves 4
- Hands-on time 30 min
This baked egg recipe, with purple sprouting broccoli and parmesan, is best served with a thick slice of garlic butter toast.
- Vegetarian recipes
- 25g (9.3g saturated)
- 4g (3.2g sugars)
- A glug of olive oil
- 1 onion, sliced
- 300g purple sprouting broccoli, cut into batons,
- A grating of parmesan
- 8 free-range eggs
- 110ml single cream
- 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.
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