Feed your appetite for cooking with Penguin’s expert authors
Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Baked Eggs with Beetroot, Celeriac, Dill and Feta
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 160°C fan/180°C gas 4.
Mix together the grated beetroot and celeriac, beetroot tops, dill, yogurt, lemon juice and feta, along with a good grind of black pepper. Line a large roasting tin with baking paper, then divide the mixture into four piles, well spaced apart, and flatten them with a spoon in the centre to form a cup.
Crack an egg into each beetroot cup, then transfer to the oven and bake for 15–20 minutes, until the eggs are done to your liking.
Season the eggs with a pinch of sea salt, scatter with fresh dill and serve with toasted buttered sourdough alongside.
Note: The photograph shows the eggs before baking.
Preview
This recipe is a preview
Buy the book for the full recipe, and more great recipes from this author
