Superfood Greens and Baked Eggs

2018-01-10 13.05.29This lunch is good for midweek. If you have friends visiting it is quick, easy and impressive. Although cooked it still retains goodness as there is no boiling involved just a little cooking in the oven, enough time to bake the eggs.

I make this on a regular basis. This can feed up to 4 people for lunch and is enough for you and your friends to leave them feeling satisfied as well as full of energy.

Packed with nutrients this is the perfect lunch gift.

When I make this I vary the ingredients, depending on what I have in my fridge. I can be known to add at least 5 or 6 different kinds of vegetables.

Don’t be shy, play with ingredients; use up any vegetables that may be about to go out of date.
  • 4 eggs
  • 1 handful of spinach
  • 1 handful of kale
  • 1 handful of broccoli
  • 1 handful of red cabbage
  • 4 slim sliced cauliflower steaks
  • 1 tablespoon of coconut oil
  • 2 garlic cloves crushed
  • Himalayan or sea salt to season
  1. Preheat oven to 180.
  2. If you have a cast iron frying pan melt the coconut oil add the garlic and cook on low to avoid burning.
  3. Add vegetables that take longer to cook like broccoli, cabbage, and cauliflower.
  4. Then add kale, and spinach last, cooking them all for about 7 minutes.
  5. Once they are out of the raw state, break 4 eggs side by side, and then place in the oven. I like runny eggs so I cook for about 10 to 14 minutes. Keep checking and don’t worry if the white always looks a little see through as this is normal.
  6. Pull out of the oven, let it cool down and then place in the middle so everyone can help themselves. I sometimes serve it with red rice and millet, where I add diced avocado and cucumber. I prepare a nice dressing of olive oil, apple cider vinegar, and honey that works a treat.