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Baked eggs with leek, asparagus and parmesan

by Clare Deville (follow)
Editor in Chief of www.healthyhints.com.au
Healthy Recipes (262)      Gluten Free (98)     
This divine and hearty meal is my favourite breakfast at the moment. It only just makes it into the Healthy Recipes category, it is certainly a tad naughty! Just be sure to use good quality ingredients. This recipe serves one person but it's easy to double the ingredients and use a larger pan/skillet, or two single serve oven dishes.



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Time: 15 minutes
Serves: 1

Ingredients
1 tablespoon olive oil, butter or ghee
1 clove garlic, chopped
Half a leek, sliced
Half a bunch of fresh asparagus, chopped into one inch pieces (woody stems discarded)
Half a dozen cherry tomatoes, halved
One scant tablespoon of sour cream
One tablespoon finely shred parmesan cheese
2 organic free range eggs
Handful of parsley, chopped
Salt and pepper to taste

Method
Preheat your oven to 180 degrees
Heat the oil in a small pan or skillet then add the leeks and fry gently until soft and aromatic.
Add the garlic, asparagus, cherry tomatoes, salt and pepper, and cook for a few minutes.



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Stir through the parsley, sour cream and most of the parmesan.
Using a spoon make a little space for the eggs and crack them into the space. Sprinkle the remaining parmesan over the top.



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Put the whole skillet into the oven and cook for 4 - 7 minutes, depending on how soft or hard you like your eggs.

Serve with toasted ciabatta or your choice of bread, and enjoy these delicious baked eggs.



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Categories
#Healthy Recipes
#Gluten Free
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