Spice Baked Eggs with Tomatoes, Kale and Mushrooms
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
6people 15minutes
Cook Time
10minutes
Servings Prep Time
6people 15minutes
Cook Time
10minutes
Ingredients
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.

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