Baked broccoli and parmesan eggs

Baked broccoli and parmesan eggs
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

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

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

Method

  1. 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.
  2. 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.
  3. Serve the baked broccoli and parmesan eggs with slices of garlic butter toast, if you like.

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