Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Baked Eggs with Beetroot, Celeriac, Dill and Feta
Introduction
I love baked eggs: they’re the perfect weekend breakfast or late-night comfort food. These started out in ramekins, like oeufs en cocotte, before I decided they’d be happier freeform on a roasting tray. The flavours in this dish are incredible – try it and see.
Ingredients
| fresh beetroot, peeled and grated | |
| celeriac, peeled and grated | |
| any beetroot tops, finely chopped | |
| chopped fresh dill | |
| natural yogurt | |
| lemon juice | |
| feta cheese | |
| freshly ground black pepper | |
| free-range eggs | |
| To serve: | |
|---|---|
| sea salt | |
| fresh dill | |
| toasted buttered sourdough | |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
