Cheap and quick breakfast for lazy weekends - baked eggs

Try this recipe for eggs baked with green vegetables and start your day full of vigor!


Servings: 2 • Time: 20 minutes • Difficulty: medium


Eggs in ramekins are one of those breakfasts that practically make themselves. Ingredients such as frozen peas, green asparagus, fresh spinach, and young zucchini create a healthy and tasty combination. This delicious dish not only provides energy for the whole day but also delights the palate. All you need to do is prepare the ingredients and put the dishes in the oven. It's the perfect option for a lazy weekend breakfast.



  • 2 slices of Beak Beak Protein Bread with sun-dried tomatoes
  • 60 g of frozen peas
  • 100 g of green asparagus
  • 50 g of fresh spinach
  • Half a young and not overgrown zucchini
  • 2 eggs
  • 1 teaspoon of oil
  • Salt and pepper to taste



  • Boil the peas as described on the packaging, drain, and rinse with cold water.
  • Snap off the woody ends from the asparagus, cut the vegetable into smaller pieces, and dice the zucchini. Heat the oil in a pan, add the asparagus and zucchini, and fry for 2 minutes. Add the spinach and heat for a minute.
  • Place the vegetables in ramekins, break in the eggs, sprinkle with salt and pepper. Bake at 180°C (top-bottom heating element) for 12-15 minutes, or until the eggs are cooked to your preference.
  • Serve the dish with Beak Beak Protein Bread with sun-dried tomatoes.

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