Clean Recipe Name
Baked eggs
Recipe Image Location
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Cavolo Nero Baked Eggs Recipe
Ingredients Row 1
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
Servings
2
Cal per serving
350
Calorie Content
Fat per serving
28
Fat Content
Meal Occasion
Primary Ingredient
Meal Type
Country of Origin
Cooking Time
30
Prep Time
10
Recipe Introduction
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.
Cooking Directions
- 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
Youtube ID
88DiTpwEGYA
Search keywords
baked eggs, baked egg
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