Baked green eggs with bread salad

This appetising vegetarian egg dish is low in calories and high in iron, and is an easy but filling meal to put together in a hurry.

Serves: 4

Time to make: 30 mins

Ingredients

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2 bunches asparagus, cut into 2cm pieces
120g baby spinach
½ cup reduced-fat cream
1 ½ tablespoons basil pesto
8 eggs
400g mixed cherry tomatoes, halved
100g piece sourdough bread, torn into bite-sized pieces
½ small red onion, thinly sliced
1 tablespoon balsamic vinegar
⅓ cup small basil leaves
cracked black pepper, to taste

Instructions

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1 Preheat oven to 180°C. Cook the asparagus and spinach in a medium saucepan of boiling water for 2 minutes, or until just tender. Drain well. Divide the vegetables into 4 x 1 1/2-cup shallow ovenproof dishes.

2 Combine cream and pesto in a small bowl. Pour pesto mixture over vegetables. Make 2 small indents in each dish of vegetable mixture. Crack 1 egg into each indent. Bake for 20 minutes, or until the egg whites are set.

3 Meanwhile, combine the cherry tomatoes, bread, onion, vinegar and half of the basil in a medium salad bowl. Season with cracked black pepper and toss gently to combine. Serve eggs with salad and garnish with remaining basil.

Variations

Make it gluten free: Use gluten-free bread and check pesto is gluten free.

Nutrition Info (per serve)

Calories 345 cal

Kilojoules 1450 kJ

Protein 22 g

Total fat 18 g

Saturated fat 7 g

Carbohydrates 20 g

Sugar 9 g

Dietary fibre 5 g

Sodium 320 mg

Calcium 160 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.