Veggie Baked Eggs with Cheese

These are very quick to put together and are delicious any time of day, but make a particularly good brunch dish, served with hot buttered toast to dip in the soft egg.

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Ingredients:
Knob of butter and a little oil
1 finely chopped onion 
2-3 large Portobello mushrooms, chopped
150ml double cream
150g of a good melting cheese – grated (I used a mixture of cheddar and Monteray Jack)
6 spears of Cavolo Nero kale, tough stalks removed and roughly chopped
1 red pepper – chopped with seeds and ribs removed
4 large eggs
Parmesan
Salt and black pepper
Hot buttered toast, to serve

Baked eggs

Method:
Heat the oven to 190°C/375°F

Place the butter and oil in a pan and add the chopped onion, red pepper, mushrooms and a pinch of salt and pepper. Sauté the vegetables for around 10 minutes until softened. Add the kale and stir until wilted. Turn off the heat and stir in the double cream and cheese, the heat will melt the cheese.

Divide the mixture evenly among 4 ramekins and make an indentation in each one with the back of a teaspoon. Crack an egg into each and top with a little freshly grated parmesan.

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Bake for around 10 minutes, but keep an eye on them. The white of the egg should be just set and the yolk runny.

Serve straightaway with hot buttered toast.

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Green Avocado Salad with Pumpkin Seeds

Very simple, fresh and green – perfect for a summer salad, or when you need a no fuss side salad that’s good at any time of the year.

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Ingredients:
1 bag of baby spinach leaves – washed and spun dry
½ cup of pumpkin seeds
1 ripe avocado skinned and sliced
Parmesan or any other hard cheese

Optional dressing:
2 tbs olive oil
1 tbs balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
Salt and pepper to taste

Whisk together the dressing and gently toss the spinach, avocado and seeds in the serving, lightly coat with the dressing and use a peeler to shave the cheese over the salad. Serve immediately.