Baked green eggs with bread salad
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Time to make:
$6.00 per serve
(at time of publication)
Full ingredients list:
2 bunches asparagus, cut into 2cm pieces
120g baby spinach
1/2 cup reduced-fat thickened cream
1 1/2 tablespoons basil pesto
400g mixed baby tomatoes, halved
100g piece olive sourdough bread, torn into bite-sized pieces
1/2 small red onion, thinly sliced
1 tablespoon balsamic vinegar
1/3 cup small basil leaves
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Cook the asparagus and spinach in a medium saucepan of boiling water for 2 minutes, or until just tender. Drain well. Divide the vegetables into 4 x 1½-cup shallow ovenproof dishes.
Step 2Combine cream and pesto in a small bowl. Pour pesto mixture over vegetables. Make 2 small indents in each dish of vegetable mixture. Crack 1 egg into each indent. Bake for 20 minutes, or until the egg whites are set.
Step 3Meanwhile, combine the baby tomatoes, bread, onion, vinegar and half of the basil in a medium salad bowl. Season with cracked black pepper and toss gently to combine. Serve eggs with salad and garnish with remaining basil.
About this recipe
First published: November 2016