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?


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


  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.

SOURCEPhotographer Murdoch Books
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Jacqueline Alwill
Jacqueline Alwill is a qualified nutritionist, personal trainer and mother. Jacqueline believes that living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished. Jacqueline has always loved food, it started young and the passion hasn’t dimmed. She wanted to teach people to have a similar love for their health and nutrition, which is where The Brown Paper Bag has grown from. Jacqueline's company, The Brown Paper Bag originated from a simple concept: sharing nutritious food. A little bundle of wholefood goodness waiting for you in a Brown Paper Bag, at home or as you leave her nutrition practice because good health and good food is about sharing it with those around you. Brown Paper Bag is now one of the most in demand Sydney wholefoods catering services with the who’s who of the corporate, fashion and media industry. But the sharing doesn’t just stop there, Jacqueline has a regular health blog on RUSSH magazine and regularly provides her nutritional opinion on news such as The Project, Sky Business, Dolly Magazineetc. Jacqueline is currently busy working on her ambassador roles with the Bioglan Superfoods Program and five:am, healthy breakfast range assisting with nutritional info, recipes and expert opinion. Away from the kitchen, Jacqueline is an avid runner and a bit of a marathon junkie.