Breakfast for dinner – absolutely! You can use whatever greens are in season for the base, such as thinly sliced brussels sprouts, kale or cavolo nero.
Serves: 4
INGREDIENTS
2 packed cups each thinly sliced green and red cabbage
3 medium Agria potatoes, peeled and grated*
2 corn cobs, kernels cut off
2 spring onions, including tender green stems, thinly sliced
1 tablespoon fresh thyme leaves
3 tablespoons melted butter
2 tablespoons olive oil
2 cloves garlic, crushed
sea salt and ground pepper
8 medium eggs, size 6
parmesan cheese for grating
chopped parsley, to serve
METHOD
Preheat the oven to 180°C fan bake.
Brush a large baking tray with olive oil.
Place all the vegetables and herbs in a large bowl and toss together.
Stir the butter, oil and garlic together then pour into the bowl, season generously and toss everything together again so it’s well combined. Hands are best for this.
Transfer to the baking tray and spread out in an even layer.
Roast for 10 minutes then give it a stir and spread out again.
Roast for a further 10-15 minutes or until the vegetables are tender. The vegetables will shrink down in volume.
Scrape the mixture into 4 even servings and make 2 indentations in each one with a spoon. Crack in the eggs and top with a good grating of parmesan, salt and pepper. Bake for about 7 minutes or until the eggs are cooked to your liking.
To serve: Garnish with parsley and transfer to plates.
Serving suggestion: Serve with a side of pork and fennel sausages for those who want a meatier version.
Cook’s note: Grate the potatoes on the coarse side of a box grater. Spread out on a large, clean tea towel and roll up tightly to remove as much liquid as possible.
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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!