The busy woman's baked eggs recipe

Make weekday mornings a breeze with this nutritious breakfast for the time-poor.

Weekday mornings are rarely a graceful affair. They’re filled with snoozing and swearing, spilling things and forgetting others. And when we’re in a rush, breakfast is often the first thing to go – it’s better to be hungry than naked, right?
Wrong. Ok, we’re kidding, but skipping breakfast is equally detrimental. Not only does it leave you feeling lethargic and hangry, but it can also wreak havoc on your body. The key to breakfast (for a busy woman) is making it quick and simple, which is why we love Jacqueline Alwill’s baked eggs recipe. Not only is it the most nutritious breakfast choice but it’s time-effective too. Pop them in the oven and they’ll be done by the time you’re dressed and ready to go, no effort required.

Baked Eggs with Spinach and Labneh

GF | SF | V

Serves 4

“Baked eggs were introduced to me by one of my gorgeous friends and I have never looked back. My top tip when cooking this dish is that if the eggs still look slightly undercooked on top when you remove them from the oven, that’s a good thing — they’ll keep cooking in the hot tomatoes and will be perfect by the time you serve them.” – Jacqueline Alwill

Jaqueline Alwill, Baked Eggs recipeIngredients

1 teaspoon coconut oil, plus extra for greasing
200 g (7 oz) tinned (or fresh) roma tomatoes, roughly chopped
2 handfuls of cherry tomatoes, halved
50 g (1 oz/1 cup firmly packed) baby spinach leaves
4 eggs
2 tablespoons labneh (goat’s cheese or feta cheese also work well)
4 small sprigs of dill, or other soft herb of choice


  1. Preheat the oven to 200°C (400°F).
  2. Warm a small frying pan over a medium heat and melt the coconut oil in it. Add all of the tomatoes and cook for 2 minutes, then remove from the heat.
  3. Lightly grease four 250 ml (9 fl oz/1 cup) capacity ramekins with coconut oil.
  4. Divide the baby spinach and sautéed tomatoes evenly between the ramekins, then crack an egg into each nest of spinach and tomatoes.
  5. Place a dollop of labneh over each egg and top with a sprig of dill, then place the ramekins on a baking tray (baking sheet) and bake in the oven for 15–20 minutes.
  6. Once cooked, remove from the oven and let stand for 5 minutes before serving.

Jacqueline Alwill, Seasons To Share

Shop → Seasons to Share $39.99

Recipe and images from Seasons to Share by Jacqueline Alwill (Murdoch Books), available in bookstores and online.

Not a fan of eggs? Try these healthy granolas instead.

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