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Green baked eggs with butter beans
Fruit and vegetables
½
onion
, finely sliced
½ small
leek
(about 50g/1¾oz), halved lengthways and finely sliced
1
garlic
clove, crushed
¼ tsp dried
thyme
small pinch dried red
chilli
flakes (optional)
70g/2½oz
asparagus
(about 4 large spears), woody ends trimmed and cut into 3cm/1¼in chunks
50g/1¾oz
spring greens
, finely shred
50g/1¾oz
kale
, stalks removed and finely shred
2 tsp finely chopped fresh dill or flatleaf
parsley
Tins, packets and jars
½ x 400g tin
butter beans
, drained and rinsed
Cooking ingredients
2 tsp
olive oil
½ tsp dried
oregano
100ml/3½fl oz
vegetable stock
salt and freshly ground
black pepper
Dairy, eggs and chilled
2 free-range
eggs
30g/1oz
feta
, crumbled
Back to recipe
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