Autumnal baked eggs
A great way to enjoy a hearty variety of autumnal vegetables, brought together by the gorgeous golden yolks of our beloved Burford Browns. It’s a fuss-free and fabulous dish that’s filling, full of flavour and great for sharing. Enjoy any time of year, by having a play with some seasonal veggies – it’s delicious.
Pre-heat the oven to 200C/180C (fan).
Start by removing the sausage meat from the skins of the fennel sausages and roll the meat 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, then mix in the greens and lentils and cook for a further 5 minutes.
Toss everything together well and make 4 divots in the tray. Crack the eggs into the holes and cover the tray with foil, then return to the oven and cook for around 5 minutes, or until the eggs have set. Serve with chopped parsley and sausage gravy or whole grain mustard.
4 Clarence Court Burford Brown eggs
4 fennel sausages
400g mixed roasted root vegetables (such as squash, potatoes, carrots and parsnips)
A pinch of chilli flakes
150g mixed mushrooms, sliced
2 cloves garlic, crushed
Freshly ground black pepper
300g pre-cooked mixed greens (Brussel sprouts, cabbage, cavolo nero, Tenderstem broccoli)
1 pack pre-cooked puy lentils