Baked eggs with spring greens and mashed potato


This recipe was a result using up left-overs the evening before a long Easter weekend away. Serves 2:

  • 1 tbsp oil (and extra for greasing the cooking dish)
  • 1 medium sized onion (chopped)
  • 1 clove garlic (finely chopped/crushed)
  • Mashed potato (I had about 250ml by volume)
  • 100g spring greens (washed, the stems removed, and then finely shredded and boiled in a small amount of water for 2 minutes)
  • 4 large eggs
  • 80g cheddar (coarsely grated)
  • Black pepper (to taste)
  • Hot chilli sauce (optional)

Heat the oil in a large pan. Add the onion and cook gently for 5 minutes, stirring occasionally. Stir in the garlic and cook for further 2 minutes. ‘Crumble’ in the mashed potato and then stir in the greens. Heat for 5 minutes (stirring occasionally).

Tip the contents of the pan into a large oven proof dish (large enough to contain the mixture so that there are four ‘nests’ into which the eggs can be broken). Break an egg into each nest, sprinkle the grated cheese over the top (of the mixture and eggs) and season with black pepper.

Cook in the oven at 180C (Gas Mark 4) for about 12 minutes (I did not pre-heat the oven), or until the egg whites are firm, but the yolks still runny.

I served mine with some sliced mushrooms (which happened to be in the fridge), which I cooked in 20g of butter for about 4 minutes, and then seasoned with black pepper.

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