This recipe is timely for Easter and fits in well with the associated themes. It’s packed full of dark greens and an awesome savoury taste. This lot of eggs in baskets are of a leaner kind and will make a great addition to your festive foods.
Makes 5 serves
2 leeks, sliced in half lengthways, washed and then finely sliced (white part only)
1 tablespoon olive oil
1 bunch kale, washed, trimmed and finely shredded
300g baby spinach leaves, washed and roughly shredded
4 shallots, washed, trimmed and finely sliced
1 bunch of flat leaf parsley, washed and finely shredded
Freshly ground black pepper, sea salt
6 large organic eggs
Rind from one large lemon
Large handful pumpkin seeds
5 Rye Mountain breads
- Preheat oven to 180 degrees Celsius.
- Place kale, spinach and shallots in a large, heavy-based saucepan and cook over medium heat until just wilted. Take these off the heat and tip into a colander to drain off the extra liquid.
- Heat olive oil over a medium heat in the saucepan and then add leeks. Sauté leeks until softened. Add the kale, spinach and shallot mixture back into the saucepan, add parsley and lemon rind. Add freshly ground black pepper and a small pinch of sea salt to taste. Mix together well. Take off heat to cool slightly.
- While the mixture is cooling, grease and line 5 ramekins (or Texan muffin tins work well also) with baking paper and then grease again with olive oil.
- Line each ramekin with 1 mountain bread (I usually trim off a little from one side to make a square) to create a basket.
- Crack eggs into a bowl and whisk together.
- Spoon the greens mixture into each of the baskets so that each one gets the same amount.
- Pour the whisked eggs over each of the greens mixture.
- Sprinkle with pumpkin seeds.
- Cook in the oven at 180 degrees Celsius for approximately 20 – 25 minutes. Check to see if they are set before removing from the oven.
- Serve with a big salad!