Brunch food has gotta be my favourite – I’m always looking for new places to check out in London and Leeds and I’m part of an instagram brunch club for god’s sake. That said, it can get a bit spenny going out for brunch, especially a bottomless brunch (which I’ve only had once a few months ago and I don’t know if I’ve recovered yet. So. Much. Prosecco.). Luckily, brunch food is also probably some of the easiest to make yourself! I know I’m crap at poaching eggs so I usually skip those types of recipes and go straight for pancakes (duh) and baked eggies!
When I’ve got eggs as the main component of a meal I feel it’s essential to use very fresh, superior quality ones. I find I can really taste the difference and oh, those deep golden yolks are just so gorgeous too. Here I’ve used Copper Marans eggs from Heritage Breeds whose chickens are looked after well and are free to roam on grassy pastures, just as they should be!
This recipe is almost like a green alternative to shakshuka. Cos don’t get me wrong, tomatoey baked eggs are delicious but they get boring pretty quickly. This is a fresher alternative, still with a salty spike from feta cheese. Remember to keep an eye on the eggs when they’re under the grill as you want those yolks runny for that sexy bread dunking action.
If you make this recipe (or any other from my site) don’t forget to snap a pic for instagram and tag @izyhossack and #topwithcinnamon so I can see it!
Courgette, Basil & Feta Baked Eggs
- 2 tbsp olive oil
- 1 red onion (thinly sliced)
- 3 medium courgettes
- 2 cloves garlic (crushed)
- 4 eggs
- 100 g frozen spinach
- 3 tbsp finely grated parmesan cheese
- black pepper
- 30 g feta cheese
- handful of basil leaves
Heat the oil in a large frying pan over a medium heat. Once hot, add the onion to the pan with a pinch of salt and cook until softened – about 5 minutes.
Slice 2 of the courgettes into coins about 2mm thick. Coarsely grate the last courgette.
Add the sliced courgettes to the pan on the heat and another pinch of salt then sauté on medium-low, until golden all over – about 15 minutes.
Stir in the garlic, grated courgette and frozen spinach with 60ml of water. Cover with a lid or large plate and leave on a low heat for the spinach to defrost (5-7 minutes). Remove the lid (careful of the steam!).
Spoon the contents of the pan to a 20cm pie tin (or oven proof frying pan) – you’re going to be baking the eggs in this.
Make 4 little wells in the mixture and crack the eggs into each well. Sprinkle with salt, black pepper and the grated parmesan.
Place under the grill in your oven until the whites are just set and the yolks are still slightly runny – 3-5 minutes. Remove from the oven and crumble over the feta cheese. Sprinkle on more black pepper and the basil leaves. Serve immediately with toasted bread for dipping.
*Thanks to Heritage Breeds for sponsoring this post!