Weekday mornings are rarely a graceful affair. They’re filled with snoozing and swearing, spilling things and forgetting others. And when we’re in a rush, breakfast is often the first thing to go – it’s better to be hungry than naked, right?

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Wrong. Ok, we’re kidding, but skipping breakfast is equally detrimental. Not only does it leave you feeling lethargic and hangry, but it can also wreak havoc on your body. The key to breakfast (for a busy woman) is making it quick and simple, which is why we love Jacqueline Alwill’s baked eggs recipe. Not only is it the most nutritious breakfast choice but it’s time-effective too. Pop them in the oven and they’ll be done by the time you’re dressed and ready to go, no effort required.

Baked Eggs with Spinach and Labneh

GF | SF | V

Serves 4

“Baked eggs were introduced to me by one of my gorgeous friends and I have never looked back. My top tip when cooking this dish is that if the eggs still look slightly undercooked on top when you remove them from the oven, that’s a good thing — they’ll keep cooking in the hot tomatoes and will be perfect by the time you serve them.” – Jacqueline Alwill

Jaqueline Alwill, Baked Eggs recipeIngredients

1 teaspoon coconut oil, plus extra for greasing
200 g (7 oz) tinned (or fresh) roma tomatoes, roughly chopped
2 handfuls of cherry tomatoes, halved
50 g (1 oz/1 cup firmly packed) baby spinach leaves
4 eggs
2 tablespoons labneh (goat’s cheese or feta cheese also work well)
4 small sprigs of dill, or other soft herb of choice

Method

  1. Preheat the oven to 200°C (400°F).
  2. Warm a small frying pan over a medium heat and melt the coconut oil in it. Add all of the tomatoes and cook for 2 minutes, then remove from the heat.
  3. Lightly grease four 250 ml (9 fl oz/1 cup) capacity ramekins with coconut oil.
  4. Divide the baby spinach and sautéed tomatoes evenly between the ramekins, then crack an egg into each nest of spinach and tomatoes.
  5. Place a dollop of labneh over each egg and top with a sprig of dill, then place the ramekins on a baking tray (baking sheet) and bake in the oven for 15–20 minutes.
  6. Once cooked, remove from the oven and let stand for 5 minutes before serving.

Jacqueline Alwill, Seasons To Share

Shop → Seasons to Share $39.99

Recipe and images from Seasons to Share by Jacqueline Alwill (Murdoch Books), available in bookstores and online.


Not a fan of eggs? Try these healthy granolas instead.