By Melissa Hemsley

While asparagus is in season, celebrate it here with a 15 minute tray bake that I’d eat any time of day!

I’ve also made this with courgettes, tender stem broccoli and lots of cherry tomatoes or sundried tomatoes and olives dotted in. Add feta or mozzarella if you fancy – either to go in the oven and bake or to scatter over the top at the end. Get fancier with adding lemon zest or finely chopped preserved lemons or a sprinkle of dried herbs like oregano or mint or za’atar or serve alongside some smoked salmon or my favourite, smoked trout

Feeds 4 in 15 minutes

Green Tray Bake

  • 250g asparagus or green beans, broccoli etc
  • 100g broad beans or edamame, fresh or frozen
  • 100g peas, fresh or frozen
  • 4 + eggs, however many you like and can fit in your tray
  • 3 spring onions, finely sliced
  • Handful of parsley or basil, stalks finely chopped and leaves picked or mint leaves
  • Optional toppings: Feta, cheddar, parmesan and chilli flakes
  1. Preheat the oven to 200C and meanwhile spread the vegetables and the herb stalks out on an oiled baking tray then make gaps and crack the eggs in the spaces.

  2. Season everything with salt and pepper and place in the oven for 5-10 minutes until the whites are set and the yolks are still yolky. Keep a close eye on them after about 5 minutes!

  3. Top with spring onions, the fresh herbs and any other toppings then serve up straight away.

Framers get a massive 25% off Melissa’s Book, “Eat Green”
Add the code “TheHappyFoodie”until the end of June, when checking out at the link to the right

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