Power Greens & Ricotta Baked Eggs
Recipe: #31870
April 26, 2019
Categories: Breakfast, Eggs, Kale, Spinach, One-Pot Meal, Brunch, Vegetarian, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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