This vegetarian breakfast with sun-dried tomatoes, spinach, leeks, eggs and cheese is the perfect way to start a weekend. It works just as well as a main meal. This recipe is adapted from

bbcgoodfood.com

Serves 4.

Ingredients.

1. 2 tablespoons olive oil

2. 2 leeks, thinly sliced (you can buy washed and ready-prepared leeks if this is easier)

3. 2 onions, thinly sliced (you can buy frozen ready-chopped onions)

4. 200 grams baby spinach leaves

5. A handful of fresh or dried breadcrumbs (wholemeal if possible)

6. 25 grams finely grated parmesan, ready-grated parmesan is easiest )

7. 4 sun-dried tomatoes, chopped

8. 4 eggs

Method.

1. Heat oven to 200C/180C fan/ gas mark 6.

2. If you have a large sauté pan that you can fry in and then put in the oven, this would be ideal as you can create the whole dish in the one pan, otherwise start by using a large frying pan. Put the oil in the pan and add the leeks, onions and seasoning. Place the pan on to the hob and turn on to a medium heat. Stir occasionally whilst cooking for about 15 minutes when you will be able to feel that the vegetables have softened. You may be able to smell that they have started to caramelise which adds extra flavour.

3. Put the spinach in a microwave-proof bowl and cook for 2 minutes. Take it out and let it cool a little.

4. Mix the breadcrumbs and cheese together.

5. Arrange the leek and onion mixture into an oven-proof dish. Then scatter with the spinach and pieces of sun-dried tomato.

6. Crack one egg at a time into a bowl and tip each one into a different corner of the dish.

7. Season and sprinkle all over with the cheese crumbs.

9. Cook in the oven for 15 minutes, then serve immediately.