Power Greens & Ricotta Baked Eggs

2
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (1322 g)
  • Calories 1140.9
  • Total Fat - 63.9 g
  • Saturated Fat - 22.9 g
  • Cholesterol - 1840.5 mg
  • Sodium - 1173.9 mg
  • Total Carbohydrate - 75.5 g
  • Dietary Fiber - 19.5 g
  • Sugars - 20.5 g
  • Protein - 87.6 g
  • Calcium - 1083.2 mg
  • Iron - 14.1 mg
  • Vitamin C - 410.5 mg
  • Thiamin - 0.6 mg

Step 1

Preheat grill (broiler) to high heat and heat the oil in an 18cm non-stick frying pan over medium heat, add the onion and cook, stirring occasionally, for 6 minutes or until soft.

Step 2

Add the garlic and cavolo nero and cook, stirring, for 2 minutes or until just wilted and then add the spinach, thyme, lemon rind, salt and pepper and cook for 1 minute or until the spinach starts to wilt.

Step 3

Remove from the heat and spoon over the ricotta and crack the eggs into the mixture and cook under the grill (broiler) for 3 minutes or until the eggs are just set.

Step 4

Sprinkle with salt and pepper and serve with the baguette.

Tips & Variations


No special items needed.

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