Cavolo Nero Baked Eggs Recipe

Cavolo Nero Baked Eggs Recipe
   Serves: 2 | Prep time: | Cooking time: 350 Calories & 28g fat per serving.

  Recipe ingredients

  • 100g Chopped cavolo nero
  • 1 Leek
  • 2 Garlic cloves
  • 300g Mushrooms
  • Knob of butter
  • 60ml Double Cream
  • 1 Vegetable stock cube
  • Salt (to season)
  • 4 Eggs
  • Handful of fresh parsley

Directions

For a surprisingly filling recipe that’s perfect for dinner, my baked eggs recipe with a deliciously creamy cavolo nero and mushroom filling is just the ticket.
  1. Preheat the oven to 200c/390f.
  2. Chop the leek and mushrooms into chunks and finely chop the garlic.
  3. Melt the butter in a saucepan and fry for 5 minutes, until the mushrooms have reduced down in size.
  4. Pour in the cream, crumble in the stock cube and season with some salt. Pour in some boiling water until the contents of the pan are just covered.
  5. Stir and leave to simmer for 10 minutes. Then set aside.
  6. Blanch the cavolo nero for 4 minutes. Then drain from the water and pour into an oven dish.
  7. Also pour in the mushroom sauce and mix together.
  8. Make 4 shallow holes in the top of the mixture then crack the eggs over each hole (the holes help to keep the yolks in place).
  9. Bake in the oven for 10-15 minutes, until the egg whites are cooked and the yolks are done to your liking.
  10. Garnish with some freshly chopped parsley and enjoy straight away.

For loads more recipe inspiration, find out more about cavolo nero at discovercavolonero.co.uk

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Cavolo Nero Baked Eggs Recipe video