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Baked broccoli and Parmesan eggs (V)

  • Writer: Wendy@wendysfitness4life
    Wendy@wendysfitness4life
  • Mar 26
  • 1 min read


Serves 4, 490kcals, 3.4g Fibre

                                                                                                               

  • A glug of olive oil

  • 1 onion, sliced

  • 300g purple sprouting broccoli, cut into batons,

  • A grating of parmesan

  • 8 free-range eggs

  • 110ml half fat crème fraiche

  • 2 medium Slices sour dough bread lightly toasted

  • Heat the oven to 220°C/fan200°C/gas 7. Heat the olive oil in a large frying pan, gently fry the onion for 5 minutes.

  • Meanwhile, blanch the broccoli in salted boiling water for 3 minutes. Drain well, add to the pan, then turn up the heat and fry for 3-4 minutes, stirring, until slightly coloured. Stir in a grating of parmesan and season well.

  • Divide the veg among 4 x 250ml ramekins or 4 x small pans. Crack the 2 eggs into each ramekin/pan and season. Divide the crème fraiche between the 4 ramekins/pans, then grate over more parmesan. Put the ramekins/pans on a baking tray and bake for 6-8 minutes until the whites are cooked.

  • Serve the baked broccoli and parmesan eggs with slices of sourdough toast

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