The ultimate egg recipe for dinner or brunch

Serves 2-4 • Prep time 30 minutes • Vegetarian

300 g frozen spinach leaves
1 courgette
1 onion
2 garlic cloves
100 g edamame
50 ml white wine
1 pinch of nutmeg
4 eggs
1 pinch of salt and pepper

Recipe steps


Defrost the spinach leaves, squeeze out any excess moisture and roughly chop. Cut the courgette into 1cm dice and set aside. Peel and finely chop the onion. Peel and crush the garlic.


Cook the edamame in boiling, salted water for 2 minutes, drain and cool under a running tap. Set aside.


Melt the butter in a frying pan and fry the onion for 4 minutes, then add the courgette with a pinch of salt and cook on a low heat for 5 minutes until starting to soften.


Add the garlic and fry for another minute. Then, add the spinach and edamame and stir to combine.


Add the white wine and cook for a couple of minutes, then add the cream and nutmeg, and season generously with salt and pepper. Stir to combine.


Make 4 little dips in the pan and break the eggs into the dips. Distribute 4 dollops of the cottage cheese around the eggs. Season everything with a bit of salt and pepper, then cover the pan with a lid and cook for 5 minutes or until the eggs are done to your liking.


Serve with bread.

This recipe was created by Anne’s Kitchen