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Breakfast nests

Breakfast nests

These delicious pots are ideal for a weekend breakfast in bed

  • Feeds 4Feeds 4
  • Ready in 27 minutes

Each serving contains

  • Energy
    848kj 203kcal
  • Fat
    Med 14%
  • Saturates
    Med 19%
  • Sugar
    Low 14%
  • Salt
    Med 14%

% of adult’s reference intake | Carbohydrates per serving : 15g


  • 1 tbsp Co-op unsalted butter
  • 4 slices Co-op white bread
  • 1 tsp Co-op olive oil
  • 40g Co-op baby spinach
  • 8 Co-op piccolo tomatoes, sliced
  • 4 Co-op British eggs
  • 40g feta, crumbled
  • Freshly ground black pepper


  1. Preheat the oven to 220°C /fan 200°C /Gas 7
  2. Grease 4 ramekins with some butter
  3. Cut the crusts off each slice of bread, flatten slightly with a rolling pin and line each ramekin with 1 slice, pushing gently into the corners
  4. Put on a baking tray, drizzle with some olive oil and bake for 5 mins
  5. Take out of the oven and add a quarter of the spinach and 2 tomatoes to each nest
  6. Crack 1 egg on top, adding 10g feta, crumbled, and some freshly ground black pepper
  7. Bake for another 12 mins or until the eggs are cooked

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