Cavolo Nero Baked Eggs Recipe
- 100g Chopped cavolo nero
- 1 Leek
- 2 Garlic cloves
- 300g Mushrooms
- Knob of butter
- 60ml Double Cream
- 1 Vegetable stock cube
- Salt (to season)
- 4 Eggs
- Handful of fresh parsley
Directions
For a surprisingly filling recipe that’s perfect for dinner, my baked eggs recipe with a deliciously creamy cavolo nero and mushroom filling is just the ticket.
- Preheat the oven to 200c/390f.
- Chop the leek and mushrooms into chunks and finely chop the garlic.
- Melt the butter in a saucepan and fry for 5 minutes, until the mushrooms have reduced down in size.
- Pour in the cream, crumble in the stock cube and season with some salt. Pour in some boiling water until the contents of the pan are just covered.
- Stir and leave to simmer for 10 minutes. Then set aside.
- Blanch the cavolo nero for 4 minutes. Then drain from the water and pour into an oven dish.
- Also pour in the mushroom sauce and mix together.
- Make 4 shallow holes in the top of the mixture then crack the eggs over each hole (the holes help to keep the yolks in place).
- Bake in the oven for 10-15 minutes, until the egg whites are cooked and the yolks are done to your liking.
- Garnish with some freshly chopped parsley and enjoy straight away.
For loads more recipe inspiration, find out more about cavolo nero at discovercavolonero.co.uk
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