What’s On My Table, With Alexandra Dudley
What’s On My Table, With Alexandra Dudley

What’s On My Table, With Alexandra Dudley

Alexandra Dudley is a food columnist, cookbook author and host of the Come For Supper podcast. In this monthly column, she takes us inside her east London kitchen to show us what she’s cooking and the ingredients she’s loving. For March, it’s brunch-worthy green baked eggs – plus three of her favourite homeware finds…
Photography: FREDDIE HALL

Traditionally enjoyed at breakfast, I love baked eggs any time. This is my own take on the classic tomato-based dish and it uses a green base. Basil, lemongrass, ginger and tahini give a wonderful zing, and the purple sprouting broccoli is perfect for this time of year. If you’re making this when purple sprouting broccoli isn’t in season, feel free to sub in standard broccoli. Asparagus (during spring), chard or shredded savoy cabbage would also all work well. 

Green Baked Eggs

Serves 2-3
Total Time
30 Minutes
1 leek, chopped into roughly 1cm rounds
2 tbsp of olive oil (plus extra for greasing)
½ bag of spinach
250g of Greek yogurt
1 large bunch of basil
1 bunch of coriander, plus extra to garnish
Juice of ½ lemon
1 clove of garlic
1 lemongrass stalk, roughly chopped
1 thumb-sized piece of ginger, peeled and roughly chopped
3 tbsp of tahini (I like this one)
1 tsp of flakey sea salt
4-5 eggs
1 bunch of purple sprouting broccoli
Sliced chilli, to garnish
Step 1

Preheat your oven to 225°C Fan. Lightly grease a large oven proof dish (about 30cm by 20cm, or there abouts).

Step 2

Heat the olive oil in a frying pan and add the chopped leeks. Cook for about 5 minutes until nicely charred and softened. Transfer into a medium sized mixing bowl.

Step 3

Add your spinach to the pan with a touch more oil and stir until cooked and reduced down. Transfer it to a colander and, once cool enough to handle squeeze out any excess liquid. Roughly chop and add this to the bowl with the leeks.

Step 4

In the large cup of your Nutribullet, place your yogurt, basil, coriander, lemon juice, garlic, lemongrass, ginger, tahini, sea salt and just one egg. Pulse until well blended into a smooth creamy consistency.

Step 5

Pour this into the bowl with your leeks and spinach and stir to combine. Then pour into your prepared dish.

Step 6

Arrange your purple sprouting broccoli around the dish, pushing a few stems into the mix. Try to create spaces to crack the eggs in – this just helps the eggs to keep their form as they cook.

Step 7

Crack the remaining eggs (3 or 4 if you wish) into the gaps.

Step 8

Bake in the oven for 10-15 minutes, until the whites have set but the yellows have a little wobble when pushed. Bake for a further 5 minutes if you prefer your eggs well done. Garnish with fresh coriander and chopped chilli and enjoy with good crusty bread.

3 Things Alexandra’s Loving This Month…

Clarence Court Burford Brown Free-Range Eggs, £2.50

Good eggs are essential for a baked egg dish. These eggs have rich velvety yolks and are completely delicious.  

Visit ClarenceCourt.co.uk

Brew Tea Co Earl Grey Tea, £10

I love a cup of tea alongside my baked eggs, especially if I am having them for breakfast or brunch. I’ve been enjoying loose leaf teas recently and am a big fan of this one from Brew Tea Co. 

Visit BrewTeaCompany.co.uk

Belazu Tahini, £6.95

Once you try good quality tahini, you can never go back. This one by Belazu is the best available, in my opinion. It’s beautifully creamy and has a subtle sesame flavour. 

Visit Belazu.com

For more from Alexandra, follow her @AlexandraDudley or visit AlexandraDudley.com

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