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Spring green skillet-baked eggs

20 minutes

Spring green skillet-baked eggs

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 baby marrows, sliced
1 T olive oil
Sea salt, to taste
100 g frozen peas
50 g kale, shredded
220 g ricotta, torn
6 free-range eggs, beaten
1⁄4 cup cream
Toast, for serving
Spring onions, to garnish

Method

1. Preheat the oven to 180°C. Pan-fry the sliced baby marrows in olive oil and sea salt to taste in a cast-iron skillet.

2. Remove from the heat and add the frozen peas, shredded kale and torn ricotta. Beat the free-range eggs with cream, season and pour into the pan.

3. Bake for 20 minutes until the eggs are set. Serve with toast, topped with sliced spring onions.

Cook's note: Serve this bake straight from the oven – it not only looks great on the table, but it’ll save on washing up, too.

Discover more breakfast recipes here.

Spinach lasagne

Pot bread

Italian fondue

Rösti topped with lemon-marinated feta and sardines

Scrambled eggs with black rice

Spicy fried eggs on dhal with yoghurt-sumac sauce

Coddled eggs on cauliflower purée

Croque madame gratin with Parmesan corn

Scotch eggs, two ways

Soufflé egg tray

Hot cross bun breakfast butties

Peppered mackerel and smashed peas on rye toast

Almond-and-banana smoothie with seeds

Grilled raspberry-and-chia tray jam

Spring green skillet-baked eggs

Spring green skillet-baked eggs

Ingredients

Method