I’ve always been random in the kitchen and perhaps in life but mainly in the kitchen. I love making something out of nothing and will always try to make the most out of what ingredients I have left at the end of a week. This is where the famous one-pot comes in handy, if I’m in a rush/impatient then the one pot stays on the hob and usually has a base of whatever veggies I’ve got left then quinoa, lentils or rice, lots of flavour from spices and herbs then either a big scoop of houmous, a sprinkle of nuts and seeds, a side of guacamole or eggs. When I’ve got a little longer I prefer to use the oven and baked eggs are my fave…
Baked eggs seem like more effort but are just as simple if not simpler than your scrambled, poached and boiled ones as there’s not really a snazzy technique to master. This recipe uses ingredients that most of us might find in our kitchens right now. Okay so if you’re not obsessed with mushrooms like me then maybe not but everyone’s got half a pack of spinach at the bottom of the fridge right?
This meal is currently one of my midweek faves and I’ll make a big batch of quinoa at the start of the week so the prep time is super quick. Also makes a yummy weekend brunch too with a side of pancakes because all brunches come with a side of pancakes right?
Ingredients- serves 2-3
3 cups quinoa (cooked)
100g chestnut mushrooms (halved)
1 garlic clove (crushed)
6 handfuls of spinach
2 tsp dijon mustard
1 tsp smoked paprika
1 can mixed pulses or beans.
1/2 can crushed tomatoes
4 British Lion eggs
2 tbsp pumpkin seeds
Handful fresh thyme
Preheat the oven to 200C degrees. Heat a pan with a tsp coconut oil, add the crushed garlic and mushrooms and heat on a high heat for 5 minutes. Add the spinach, dijon mustard, beans, tomatoes and smoked paprika until the spinach wilts.
In an oven dish, add a base layer of the cooked quinoa and top with the mushrooms and spinach mixture.
Make 4 little holes and crack the eggs in each one with a crack of pepper and sea salt. Bake in the oven for 15 minutes.
Remove from the oven and sprinkle the dish with pumpkin seeds, a squeeze of lemon and the fresh thyme.
Love, Lottie x
*I am working with British Lion Eggs and this post is kindly sponsored by them. Recipe and opinions are all my own.
The British Egg Information Service is responsible for all generic marketing activity for British Lion eggs on behalf of the British Egg Industry Council.
The Council is funded by voluntary subscriptions from egg producers and packers who are part of the British Lion scheme (90% of the UK industry). All British Lion egg producers have to follow a stringent Code of Practice which ensures the highest standards of food safety and animal welfare.