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.

Baked eggs3

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.

Baked eggs4

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.

Baked eggs2

Roasted Salmon and Broccoli Quiche

Roasted hot-smoked salmon, fresh green broccoli with cream cheese and studded with little juicy tomberries. This is absolutely delicious, decadent and full of rich flavours. It’s perfect for a summer lunch or supper, but so good to take on a picnic and any leftovers make for extra special packed lunch.

Quiche

Crust:
300g/10.5oz plain/all-purpose flour
1tsp salt
227g/8oz butter cut into cubes and chilled
1 large egg, beaten
1-2tbs iced water

Filling:
5 extra large eggs
½ pint of double/heavy cream
453g/16oz Hot smoked roasted salmon – broken into large bite sized chunks. You can either cook your own, or buy any of the ready-cooked salmon in the chilled section of the supermarket.
One 180g/6.5oz pack of full fat cream cheese
Small bunch of chives, chopped
1 bunch of broccoli, separated into small bite-sized florets
1 pack of tomberries (125g/4 ½oz). If you can’t get these, you can top the quiche with slices of regular sized tomatoes or halved cherry tomatoes
Pinch of salt
½ tsp black pepper

Method:
Add the flour, salt and butter to a food processor fitted with the steel blade. Pulse until the butter is the size of small peas and add the egg and pulse once or twice. Add the iced water a little a time until the dough just comes together. You might not need all of the water.

Form the dough into a ball, flatten into a disc and wrap in plastic. Leave to chill for 30 minutes.

Roll out the pastry and, without stretching, line the base and sides of a 10inch/25cm tin. Return to the fridge and chill for another 30 minutes.

Preheat the oven to 180°C/350°F

Line the pastry with parchment paper or foil, leaving plenty to come up the sides. Fill with baking beans and place in the oven to blind bake for 15-20 minutes. Take the pastry shell out of the oven, remove the paper and beans and return to the oven for further 5 minutes or until the pastry feels dry. Leave to cool a little before adding the filling.

While the crust is baking, place the broccoli into boiling, salted water for 2 minutes and then plunge into iced water to stop the cooking and set the bright green colour. Drain thoroughly and place onto kitchen paper to absorb any excess water.

Whisk the eggs in a bowl and add the cream, chives, salt and pepper.

Arrange the salmon and broccoli over the crust, ensuring an even distribution and pour the eggs and cream in and around the filling, filling the pastry base. Using a teaspoon, drop little blobs of cream cheese in the quiche and finally scatter over the tomberries

Carefully return to the oven for 30-40 minutes, or until the centre has just set. It will carry on cooking a little after you take it out, so you don’t want to overcook and end up with a dry quiche.

quiche close up

You can serve this warm, but the quiche is at its best cold or room temperature and served simply with a salad and some chilled wine.

slice