Baked eggs brunch

Serves 4 Prep 10 mins Cook 30 mins

2 tbsp olive oil

2 leeks, thinly sliced 2 onions, thinly sliced

2 x 100g bags baby

spinach leaves handful fresh wholemeal

breadcrumbs

25g parmesan

(or vegetarian alternative), finely grated 4 sundried tomatoes,

chopped

4 medium eggs

1 Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.

2 Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.

3 Arrange the leek and onion mixture between four ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.

PER SERVING 210 kcals, fat 13g, saturates 3g, carbs 10g, sugars 7g, fibre 5g, protein 12g, salt 0.5g