Meat Free Monday: baked eggs and greens

3 of the 5 a day

This is what dinner looks like when you have a load of green veg and not a whole lot else in the fridge. Fortunately it was delicious! The veg repays a bit of care with the cooking, but aside from that it is very straightforward. I think a delicious variation would be to add some sliced mint to the veg and use crumbled feta instead of the cheddar. I put the dish on a cork mat in between us and we ate straight from the dish.

Baked eggs & greens (serves 2)

Olive oil

2 large courgettes

1 small head of broccoli

1 bunch of asparagus

2-3 spring onions

2 cloves of garlic

juice of a lemon

4 eggs

Grated cheese

smoked chilli sauce to serve

Warm a hefty splash of olive oil in a shallow cast-iron pan. Add the courgettes, cut into chunks, and sauté them until they are well browned. Add the broccoli, cut into florettes and sauté until they start to soften, then add the stalks of the asparagus, the chopped spring onions and the garlic. When the garlic is soft but not browned, add the tips of the asparagus and the lemon juice.

Break the eggs over the top, sprinkle with a good handful of grated cheese and bake at 180C for about 20 minutes. You could do it for less, but you know what Paul is like with runny egg yolks.

Serve with a slosh of chilli sauce over the top.

Pretty quick, pretty healthy, pretty delicious