This is definitely not the prettiest dish, but it makes for a quick, healthy and tasty mid-week meal.
Serves: 2
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 corn cob
- 200g Swiss brown mushrooms, quartered
- ½ red onion, diced
- 2 cups fresh kale leaves, chopped
- 3 tbsp olive oil
- ½ tsp sea salt
- 4 eggs
- 50g free-range ham
- 50g goat’s feta
Method
- Preheat oven to 200˚C and line a small square baking dish with greaseproof baking paper.
- Remove the kernels from the corn cob and add them to the baking dish, with the mushrooms, red onion, kale, olive oil and sea salt. Mix together well and bake in the oven for 20 mins.
- Remove tray from the oven, create 4 pockets among the roasted vegetables and crack an egg into each. Push the ham into pockets among the vegetables and then scatter over the goat’s feta.
- Bake for a further 15 mins until the eggs have just set.
- Serve with sourdough toast and enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
