Egg and bacon saganaki

Saganaki refers to many dishes, not just the cheese or prawns saganaki. It takes its name from the small, round pan with handles that it's cooked and served in. In this recipe Angela Nicolettou brings together the tastes of eggs, bacon and feta with the goodness of cabbage and leek to create a filling and low calories dish.

Egg and bacon saganaki Source: supplied by Angela Nicolettou

Egg and bacon saganaki

Ingredients

4 eggs

80g bacon, roughly chopped

½ cup leek, finely sliced

1 cup cabbage, finely sliced

1 sprig fresh thyme

Zest of a lemon, plus some juice to serve                                     

¼ cup rusk crumbs or bread crumbs

2 tsp coriander seeds, lightly crushed

60g feta cheese, crumbed

3 tbs extra virgin olive oil, plus some to drizzle

Method

Heat oven to 180C

To make rusk crumbs, place rusk in a mortar and pestle and break into crumbs (or place in a paper bag and crush with a rolling pin).

In a bowl add the rusk crumbs (or bread crumbs) with the feta, crushed coriander seeds and 1 tbs olive oil. Mix to combine and set aside.

Heat a saganaki pan or small frypan and add 2 tbs olive oil, add the leeks, cabbage and sprig of thyme and cook until softened. Add the bacon, lemon zest and season with pepper.

Remove from heat and gently add the eggs to the pan (break each one in a small bowl and add one at a time). Sprinkle with the feta crumb, drizzle with a little olive oil and place in the oven for about 8 minutes or until egg is just cooked. Remove from oven and add a squeeze of lemon juice and a drizzle of olive oil.

Serve with sourdough toast and a green salad.