pan cooked eggs
How to make pan cooked eggs recipe
Serves 2
Total cooking time 10 minutes
Ingredients:
25 g (1 oz) butter
1 leek, thinly sliced
¼ teaspoon dried chilli flakes
300 g (10 oz) baby spinach leaves
2 eggs
3 tablespoons natural yogurt
pinch of ground paprika
salt and pepper
Method:
Heat the butter in a frying pan, add the leek and chilli flakes and cook over a medium-high heat for 4–5 minutes until softened. Add the spinach and season well, then toss and cook for 2 minutes until wilted.
Make 2 wells in the vegetables and break an egg into each well. Cook over a low heat for 2–3 minutes until the eggs are set. Spoon the yogurt on top and sprinkle with the paprika.
For leek & spinach omelette, heat 1 tablespoon olive oil in a large frying pan, add 1 small leek, very thinly sliced, and cook over a medium heat for 3–4 minutes, then add 175 g (6 oz) baby spinach leaves and cook for 2 minutes, stirring, until wilted. In a jug, beat together 4 eggs and season well, then pour over the spinach mixture.
Cook over a low heat for 2–3 minutes until the base is set, then place a baking sheet over the top of the pan and cook for a further 1 minute until the top is set.
Gently flip one side of the omelette over on to the other, then cut the omelette in half. Lightly toast 2 pieces of walnut bread and spread each with 1 tablespoon tomato chutney, then place an omelette half over each. Total cooking time 20 minutes.
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| pan cooked eggs |
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