Breakfast for dinner is often the answer to having nutritious, home-cooked meals in a flash, and this dish is a great way to use up leftovers that you might have in the fridge or freezer. Here we use a simple base of sautéed greens, but see below for other ways you can transform your leftovers into dinner.
Ingredients 12
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Method 4
Preheat the oven to 180°C.
Heat the in a small flameproof casserole dish or cast-iron frying pan over medium heat. Add the , , (if using) with the , and and sauté for 4-5 minutes, until the onion is soft and translucent.
Remove the stems from the (see my recipes for sautéed stems) and roughly chop the leaves. Continue to sauté for about 3 minutes. Add the and stir through, then taste and adjust the seasoning as needed.
Make four little indents in the mixture and crack an into each. Dollop the over the top and sprinkle with more and , and a pinch of chilli flakes on each egg. Cover and bake in the oven for 15-20 minutes, checking from the 15 minute mark to ensure that the eggs don't overcook, until the eggs are just set.
Cornersmith's tips
Other baked egg combinations to try!
Heat 2 cups homemade baked beans in the dish or pan with some
chopped rosemary, then add the eggs and ¼ cup (25 g) grated
parmesan before baking.
Heat 2 cups mushroom bolognese in the dish or pan, then add the eggs and crumble over ¼ cup goat’s cheese before baking.
Heat 2 cups ratatouille in the dish or pan, then add the
eggs and ¼ cup feta before baking. Tear over a handful of basil
before serving.
