Spring greens baked eggs

Spring greens baked eggs

By Ethan Del Rosario
15’ Prep time
15’ Cook time
30’ Total time
633 Calories
2 Serving

Summary

Perfectly cooked eggs sit within a sweet medley of verdant vegetables – lifted further by the addition of a zippy vinaigrette.
Ethan Del Rosario 0 Followers

Step by Step

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Step 1

First make a vinaigrette: combine 1 tsp chopped shallot (reserve the rest) and the chilli with 1⁄4 tsp salt and the sugar. Leave for 4-5 minutes, then stir in 1⁄2 the chopped tarragon, 2 tbsp oil and the vinegar; set aside.
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Step 2

Meanwhile, add 2 tbsp oil to a large (30-32cm) sauté pan or low-sided casserole dish with a lid and set over a medium heat. Once warm, add the remaining shallot and 1⁄4 tsp salt, then stir and cook for 3-4 minutes to soften without colouring. Add the sliced garlic and cook gently for 90 seconds more.
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Step 3

Increase the heat to high, add the spring greens, petits pois and a pinch of salt, stir until glossy, then add 60ml water to the pan. Simmer for 3 minutes more until wilted, stirring occasionally. Add the remaining tarragon. Stir so that the vegetables are evenly distributed, then create 4 evenly spaced, egg-sized holes.
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Step 4

Crack an egg into each hole, then reduce the heat to medium and cover with a lid. Cook for 3 minutes, then uncover and check whether the egg whites have set and the peas are piping hot. If not, return the lid and cook for 30-90 seconds more as necessary. While the eggs are cooking, warm the flatbreads or toast some bread, if liked.
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Step 5

Dollop the yogurt over the veg and drizzle the vinaigrette all over. To serve, divide between 2 shallow bowls and eat straight away with the flatbreads or toast, if using.

Ingredient

  • Red chilli
    Red chilli
    1
  • Fine salt
    Fine salt
    0.5 tsp
  • Garlic
    Garlic
    1 clove/s
  • Echalion shallot
    Echalion shallot
    1
  • Extra virgin olive oil
    Extra virgin olive oil
    4 tbsp
  • Caster sugar
    Caster sugar
    0.5 tsp
  • Sherry vinegar
    Sherry vinegar
    2 tsp
  • Frozen petits pois
    Frozen petits pois
    175 grams
  • No.1 longstock gold eggs
    No.1 longstock gold eggs
    4
  • Tarragon
    Tarragon
    20 grams
  • Greek yogurt
    Greek yogurt
    4 tbsp
  • Spring greens
    Spring greens
    250 grams

Nutrition Facts

View nutrition facts
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