What’s On My Table, With Alexandra Dudley

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

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.

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.

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.

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

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.

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

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.