Autumnal Baked Eggs

Another great way of using leftovers this dish can be eaten anytime! Eggs bring this dish together perfectly. Serve with bread to mop up the juices.

Prep Time - 10 minutes Cook Time - 25 minutes Serves 4


4 Clarence Court Burford Brown eggs
4 fennel sausages
400g mixed roasted root vegetables (squash, potatoes, carrots, parsnips)
A pinch of chilli flakes
150g mixed mushrooms, sliced
2 cloves garlic, crushed
Sea salt and freshly ground black pepper
300g pre cooked mixed greens (brussel sprouts, cabagge, cavolo nero, tenderstem broccoli)
1 pack pre cooked puy lentils


Preheat the oven to 200C / 180F / Gas Mark 6.

Start by squeezing the sausage meat out of the skins and roll into even sized meatballs. Place the meatballs into a roasting tray and pop them in the oven to cook for 5 minutes. Remove the tray and add the roasted vegetables, chilli flakes, mushrooms and garlic. Season with salt and pepper and place in the oven for 10-15 minutes. Mix in the greens and lentils and cook for a further 5 minutes. Toss everything well and make 4 dents in the tray. Crack the eggs in the holes and cover the tray with foil, return to the oven and cook for around 5 minutes or until the eggs have set. Serve with chopped parsley and left over gravy or whole grain mustard.

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