Perfectly gooey eggs roasted with fresh asparagus, crispy kale and sweet green peas. Serve with crusty bread for the most gorgeous summertime breakfast! GF & healthy.
Preheat the oven to 180°c/200°c/390°f.
Place the trimmed asparagus into a large baking dish and drizzle with the oil. Bake in the preheated oven for 15 minutes.
Remove the dish from the oven and add the frozen peas, kale and spring onion. Season liberally with salt and pepper, then give everything a mix around.
Make 4 gaps within the greens and crack an egg into each hole. Return to the oven for 5-10 minutes, checking every minute or so, until the whites of the eggs are opaque but the yolks still runny - they should wobble when the dish is shaken.
Once the eggs are cooked, remove the dish from the oven and sprinkle with chilli flakes. Serve immediately with lots of crusty toasted bread.
This dish is best served immediately.
For variations on this recipe, see within the post.
If you do not have a baking dish large enough, this breakfast bake can also be made on a lined baking tray.
Recipe courtesy of georgieeats.co.uk