Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Baked Eggs with Beetroot, Celeriac, Dill and Feta
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.
|fresh beetroot, peeled and grated|
|celeriac, peeled and grated|
|any beetroot tops, finely chopped|
|chopped fresh dill|
|freshly ground black pepper|
|toasted buttered sourdough|