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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Baked Eggs with Beetroot, Celeriac, Dill and Feta
Served with crusty buttered sourdough and a handful of fresh dill, these beetroot baked eggs are a unique and easy addition to any brunch.
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.
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