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Baked broccoli and parmesan eggs

Name: Baked broccoli and parmesan eggs
Yield: Serves 4
Cuisine: British recipes
Ingredients: 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

Published: 28 Feb 14
Updated: 18 Mar 24

This baked egg recipe, with purple sprouting broccoli and parmesan, is best served with a thick slice of garlic butter toast.

Easy
March 2014

Test kitchen approved

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

Nutrition: per serving

Calories: 330kcals
Fat: 25g (9.3g saturated)
Protein: 23.4g
Carbohydrates: 4g (3.2g sugars)
Fibre: 3.4g
Salt: 0.7g

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Ingredients

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

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Method

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.