Midweek meals don’t get much easier than this. Taking the time to caramelise the red onions beforehand adds a lovely sweetness to the dish. The perfect counterbalance to punchy and rich blue cheese.
Serves: 3-4
INGREDIENTS
2 red onions
1 teaspoon brown sugar or coconut sugar
9 free range eggs, lightly beaten
150 grams blue cheese
1 small head broccoli, chopped into florets and lightly steamed
sea salt and cracked black pepper
METHOD
Slice onions into thin rings. Heat a very generous glug of oil in a sauté pan. Cook onions gently over medium/low heat until soft, translucent and just slightly browned. Add brown sugar and cook for a further minute. Season with sea salt and cracked pepper. Set aside to cool.
Preheat oven to 200˚C.
Line the bottom of a circular dish that is roughly 20cm in size. Lay half the steamed broccoli around the bottom of the dish and crumble half of the blue cheese over the top. Dollop half of the onion mixture over that.
Season the lightly beaten egg with salt and pepper and pour over. Arrange the remaining broccoli on top and lightly push into the egg mixture. Crumble over the remaining blue cheese and dollop the rest of the caramelised onion.
Bake for 35 minutes until lightly golden and the egg has set. Leave to sit for 10 minutes before slicing.
Leftovers will last up to 3 days covered in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!