Packed with about one serving of your daily veg, there is no measuring, no stresses about curdling, just chop, layer, done. Out of the oven comes this unassuming little package, it's top gooey from feta, crumbled there less than ten minutes before. The veggies retain some bite after being cooked, but are still hot and soft enough to meddle seamlessly with the burst egg yolk. This breakfast really is the prefect balance between being seemingly indulgent and perfectly healthy. And who doesn't love that?
8cm piece (1 Tbsp) spring onion, finely sliced
small handful (¼ cup, firmly packed) baby spinach leaves
4 - 6 (1 Tbsp, firmly packed) basil leaves, roughly chopped
3 - 4 cherry tomatoes, halved
1 Tbsp feta, crumbled
Preheat oven to 180°C. Grease one small ramekin.
Spread the spring onion around the bottom of the ramekin, and place on top the spinach, basil and tomatoes. Keep each ingredient as a separate layer, and do not mix the vegetables together.
Crack the egg on top of the tomatoes, and sprinkle the egg with feta.
Place in oven for 10 minutes or until egg white is cooked and the yolk is just set.
Serve immediately on small plate.