Baked eggs with asparagus and peas
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Snuggle eggs in a pretty nest of green vegies for an easy meat-free meal.
Ingredients
Pine nuts
1 tbs
Olive oil
1 tsp
Leek
1 whole, thickly sliced
Garlic
1 clove(s), crushed
Asparagus
2 bunch(es), cut into thirds
Frozen green peas
1 cup(s), (120g)
Vegetable stock
½ cup(s), (125ml)
Egg(s)
4 medium
Fresh dill
1 tbs, sprigs
Fresh lemon rind
2 tsp, finely grated
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Toss pine nuts in a medium ovenproof frying pan (20cm base measurement) over medium heat until golden. Transfer to a bowl.
2
Heat oil in same pan over medium heat. Cook leek, stirring, for 5 minutes or until softened. Add garlic and cook for 30 seconds or until fragrant. Add asparagus, peas and stock and bring to the boil. Remove from heat.
3
Using the back of a spoon, make 4 indentations in vegetable mixture. Crack 1 egg into each indentation. Bake in oven for 7–8 minutes or until whites are just set and yolks are still soft or cooked to your liking. Sprinkle with dill, pine nuts and rind to serve.
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