A hearty baked-egg dish traditionally served as a nutritious farmer's breakfast, brought up to date with the addition of Parmesan and squash.
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450g (1lb) potatoes, peeled and diced
Salt and black pepper
1 teaspoon chopped rosemary
3 tablespoons olive oil, plus extra for greasing
1 large onion, finely sliced
450g (1lb) butternut squash, peeled and diced
3 large, flat mushrooms, roughly chopped
2 cloves garlic, crushed
3 slices of lean back bacon, roughly chopped
6 small eggs
1 tablespoon grated Parmesan cheese
Method Prep:15min › Cook:45min › Ready in:1hr
Heat the oven to 200°C (400°F, gas mark 6). Put the potatoes in a large, nonstick baking tin. Sprinkle with salt and pepper and add the rosemary and oil. Mix well and cook in the oven for 10 minutes, stirring occasionally.
Remove from the oven and add the onion, squash, mushrooms, garlic and bacon. Stir well and return to the oven for a further 20 minutes, stirring occasionally, until golden.
Tip into a large ovenproof dish and make six indents. Crack an egg into each indent. Sprinkle with salt, pepper and Parmesan. Bake for 10-12 minutes until the eggs are just set. Serve at once with a mixed salad.