These green eggs are the perfect weekend brunch. We came up with the idea on a walk one day when we were talking about what ingredients would make our perfect breakfast recipe – we wanted something green, with runny eggs, feta and lots of garlic, and this hits the brief perfectly! It’s become a real favourite at home now and we make it every month or so.
Serves: 2-4
Prep time: 5 minutes
Cook time: 30 minutes
Food styling: Lily Gjertsen
Photography: Leo Harris
Season: Spring
Ingredients
3 garlic cloves, peeled and crushed
1x 400g cannellini beans, drained
200g spinach, chopped
2 heaped tablespoons of pesto
200g plain yoghurt
1 tablespoon of tamari
4 organic eggs
50g feta
Pinch of salt
Olive oil
Method
-
Preheat the oven to 200C, grill setting.
-
Place a large pan over a medium heat and add a drizzle of olive oil.
-
Once warm, add the crushed garlic, drained cannellini beans and a pinch of salt. Mix well and cook for 5 minutes until the cannellini beans start to become soft.
-
At this point, add the chopped spinach and mix well. Cook for another 5 minutes until the spinach wilts.
-
Once the spinach has wilted, stir through the yoghurt, pesto and tamari. Cook for 10 minutes until everything has heated through.
-
Crack the eggs on top of the mixture and crumble the feta over the entire dish. Place in the oven to grill for 5 minutes, or as soon as the eggs are cooked through but still have a little runny yolk.
Read more: Bitter Lemon
Food writer and photographer duo Lily Gjertsen & Leo Harris know exactly what you want to cook mid-week. Their vegetarian recipes use staple pantry ingredients and veg that you’ll often have in your fridge, so you don’t need to do too much thinking when you’ve come back from a long day. It’s simple, delicious and nourishing food.
— about the author
