Wholefood Recipes by Holly Davis

Baked Eggs with Tomatoes, Kale and Mushrooms

This recipe can really showcase the produce in your kitchen garden. There’s nothing like fresh produce picked fresh by you and them prepared for your guests. Even better if you have chickens in your back yard. Hens eggs contain easily-digestible protein with plenty of other valuable nutrients, including the essential fat soluble vitamins A and D. You can prepare the vegetables in advance and then crack in the eggs right before you’re ready to cook.

Spice Baked Eggs with Tomatoes, Kale and Mushrooms
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This is a hearty and delicious brunch when you have several to feed at once. The greens and mushrooms make this a complete one pot dish so it’s easy on the wash-up too.
Spice Baked Eggs with Tomatoes, Kale and Mushrooms
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a hearty and delicious brunch when you have several to feed at once. The greens and mushrooms make this a complete one pot dish so it’s easy on the wash-up too.
Servings Prep Time Cook Time
6people 15minutes 10minutes
Servings Prep Time
6people 15minutes
Cook Time
10minutes
Ingredients
Servings: people
Ingredients
Servings: people
Instructions
  1. Heat a heavy frypan and toast the coriander seeds until they are golden and smell nutty
  2. Tip coriander seeds into a mortar and grind lightly, set aside
  3. Heat a pan over medium heat
  4. Add the butter and olive oil
  5. Toss in the tomatoes and stir until beginning to soften
  6. Add the kale and mushrooms and sauté until softened, about 3-4 minutes or so
  7. Add the chilli if using and the reserved coriander seeds
  8. Season with salt and pepper
  9. Preheat the grill
  10. Make indents in the vegetables, to house the eggs
  11. Crack the eggs into the indents
  12. Top with pieces of goat and parmesan cheese and any extra pieces of chilli
  13. Place under the grill for 8-10 minutes or until egg white is cooked and yolks are just set
  14. Serve hot with wholemeal sourdough toast and lashings of butter.

Sources:

  • Image credits to © Holly Davis
Holly Davis

Holly Davis

Holly weaves together the colours, tastes and textures of carefully chosen ingredients to create food that nourishes the body and soul. For thirteen years Holly delighted the dedicated customers of the respected Sydney Iku Wholefood restaurants with her inspiring blend of traditional Asian and European flavours. She is author of the best-selling book on wholefood cooking Nourish and lives at Whale Beach on Sydney’s northern beaches. Through her business Food by Holly Davis she caters, contributes regularly to magazines and conducts cooking classes all over Australia which are a celebration of her knowledge of and passion for delicious food. We’re excited she’s joined the Liveability team and we always look forward with anticipations to her recipes every month.

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