Photo of Baked eggs with asparagus and peas by WW

Baked eggs with asparagus and peas

4
1
1
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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(s)

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.

Notes

SERVING SUGGESTION: Mixed salad leaves, plus multigrain sourdough toast.

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