It’s hot, savoury and very filling without feeling heavy. Cottage cheese boosts protein without loads of fat, while leeks and spinach keep it seasonal and comforting. It’s the kind of breakfast that actually keeps you going until lunch.
Baked Eggs with Cottage Cheese, Spinach & Leeks
Print RecipeIngredients
- 2–3 eggs
- 150 g cottage cheese
- 1 small leek, finely sliced
- 1 handful baby spinach
- 1 tsp olive oil
- Salt and black pepper
- Optional: pinch of nutmeg or chilli flakes
Instructions
Method
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Preheat oven to 190°C (fan 170°C).
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Heat olive oil in a small pan and gently cook the leek for 5 minutes until soft.
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Stir in spinach until just wilted, then remove from heat.
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Spoon vegetables into a small ovenproof dish and dot cottage cheese evenly over the top.
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Make small wells and crack in the eggs. Season well.
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Bake for 12–15 minutes until the whites are set but the yolks still soft.
