This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a weekend
Prep:10 mins
Serves 4
2 tbsp olive oil2 leeks, thinly sliced2 onions, thinly sliced2 x 100g bags baby spinach leaveshandful fresh wholemeal breadcrumbs25g parmesan (or vegetarian alternative), finely grated4 sundried tomatoes, chopped4 medium eggs
STEP 1Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.STEP 2Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.STEP 3Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.
