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09 Jul, 2021

Baked Green Eggs

There is something about baking eggs that elevates them to a celebration breakfast. Instead of the traditional tomatoey base I’ve switched it up for something more summery with blended broad beans and mint, green chili and lots of fresh dill and coriander.


Serves 2-4


  • 100g broad beans
  • 1 sprig mint leaves
  • 2 tbsp olive oil Maldon salt
  • 1 green chili, sliced
  • Small bunch dill, finely chopped
  • Small bunch coriander, finely chopped
  • 200g chickpeas, drained
  • 6 eggs
  • Cracked black pepper


  1. Preheat your grill.
  2. Place the broad beans in a food processor along with the mint, a tablespoon of olive oil and a good pinch of salt. Blitz to a course texture.
  3. In a heavy based frying pan heat a little oil and add in the blended broad beans and stir fry for a few minutes, then add in half the herbs and half the green chilli, cook for a few minutes then spread the mixture evenly on the frying pan and make 6 gaps for the eggs.
  4. Crack the eggs into the gaps you have made and leave the eggs to set. Place under the grill for 2-3 minutes to brown the top. Remove from the grill and add the rest of the herbs, chili, a good swig of olive oil, a generous sprinkle of sea salt and some black pepper.
  5. Serve with some griddled toast.