Baked eggs brunch

Ingredients

• 2 tbsp olive oil
  
• 2 leek
  
  , thinly sliced
• 2 onion
  
  , thinly sliced
• 2 x 100g bags baby spinach leaves
• handful fresh wholemeal breadcrumbs
• 25g Parmesan
  
   (or vegetarian alternative), finely grated
• 4 sundried tomato, chopped
• 4 medium egg

  Method

  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and add the leeks, onions and seasoning. Cook for 15-20 mins until soft and beginning to caramelise.
  2. Meanwhile, put the spinach in a colander and pour over a kettle of boiling water. When cool enough to handle, squeeze out as much liquid as possible. Mix the breadcrumbs and cheese together.
  3. Arrange the leek and onion mixture between 4 ovenproof dishes, then scatter with the spinach and pieces of sundried tomato. Make a well in the middle of each dish and crack an egg in it. Season and sprinkle with cheese crumbs. Put the dishes on a baking tray and cook for 12-15 mins, until the whites are set and yolks are cooked to your liking.
  4. Source: bbcgoodfood.com