Baked broccoli and parmesan eggs

  • Serves 4
  • Hands-on time 30 min
  • Easy
This baked egg recipe, with purple sprouting broccoli and parmesan, is best served with a thick slice of garlic butter toast.

Nutritional info per serving

  • Calories330kcals
  • Fat25g (9.3g saturated)
  • Protein23.4g
  • Carbohydrates4g (3.2g sugars)
  • Fibre3.4g
  • Salt0.7g
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[Total: 9 Average: 3.3]
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  • 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


  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.

From March 2014

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