Go to all recipes
Green baked eggs

Green baked eggs


Baking the eggs and using lower-fat crème fraîche keeps this lighter

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    1641kj 394kcal
  • Fat
    High 43%
  • Saturates
    High 46%
  • Sugar
    Low 43%
  • Salt
    Low 43%

% of adult’s reference intake | Carbohydrates per serving : 10g


  • 1 large leek
  • 1/2 tbsp Co-op olive oil
  • 125g spinach
  • 200ml Co-op Healthier Choice crème fraîche
  • 1 1/2 tsp wholegrain mustard
  • 1/2 x 25g pack fresh parsley, roughly chopped
  • 4 Co-op Britisheggs
  • Freshly ground black pepper, to serve


  1. Preheat the grill to high
  2. In a frying pan, sauté the leek, trimmed and thinly sliced, in the olive oil for 4-5 mins, until starting to soften
  3. Stir in the spinach and cook for 1-2 mins, until wilted
  4. Stir in the crème fraîche and wholegrain mustard, and simmer for 1-2 mins
  5. Add the fresh parsley, if you like
  6. Make 4 hollows in the mixture and crack the eggs into these
  7. Cook for 1 minute, without stirring
  8. Put the pan under the grill and cook for 3-4 mins more until the eggs are set and the veg starting to turn golden
  9. Sprinkle with freshly ground black pepper and serve immediately

Explore more recipes