Serves 4
Prep Time 5 mins
Duration 20 mins

Ingredients

• 1 tsp rapeseed oil
• 1 (160g) leek, thinly sliced
• 160 g mushrooms, sliced
• 2 tbsp greek-style yoghurt
• 1 good pinch pepper
• 4 eggs

Method

1. Preheat oven to 180°C/gas mark 4.
2. Add oil to a pan, then add the leeks and mushrooms and cook for 4-5 minutes, stirring regularly.
3. Mix in the yogurt and pepper, then divide the mixture between 4 ovenproof dishes.
4. Make a small hollow in the middle of each dish, then crack an egg into each.
5. Bake for 12-15 mins or more depending on how you like your egg

Chefs Tips

• Try adding a finely chopped red pepper along with the leeks and mushrooms.
• Add some chopped chives or fresh basil for extra flavour.

Nutritional Value

(per serving)

Calories 108 kcal
Total Fat 6.5 gm
Saturated Fat 1.6 gm
Carbohydrates 1.5 gm
Fibre 1.5 gm
Protein 10.2 gm