Baked Eggs with Beetroot, Celeriac, Dill and Feta

Name: Baked Eggs with Beetroot, Celeriac, Dill and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min

by Rukmini Iyer from The Green Roasting Tin

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

	To serve:
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
sea salt
fresh dill
toasted buttered sourdough

Preview

This recipe is a preview

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The Green Roasting Tin

Rukmini Iyer

The Green Roasting Tin

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The Green Roasting Tin

Forget tasteless and unimaginative vegan and vegetarian dishes, with Rukmini Iyer's one-tin recipes you won’t miss meat or dairy, thanks to plenty of seasonal vegetables, hearty grains and flavourful dressings. Perfect for busy midweek evenings when you don’t have the time or energy to spend hours cooped up in the kitchen, simply assemble the ingredients in your trusty roasting tin and let the magic happen while you enjoy your evening.

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