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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.