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    Baked Eggs

    Carole shows us how to use up your egg leftovers.

    Difficulty

    Easy

    Serves

    3

    Prep Time

    5 minutes

    Cooking Time

    20 minutes

    This post is part of our Love Food Hate Waste month*

    "I don’t know what your fridge looks like, but despite my very best efforts, I still end up with bits and leftovers. You know, that half bag of spinach that would have been too much for last night’s meal, the half jar of sundried tomatoes, some crème fraîche that never quite made it into the soup. Surely I’m not the only one? As I hate wasting food and the thought of throwing away perfectly edible leftovers makes me cringe, I always try to come up with ways to turn these leftovers into a meal. Working from home means that I will often have a lunch made up from last night’s vegetables mixed with some sauce that was just too much."

    Another idea is of course to use some of the things for a family brunch. This is exactly what I’ve done here. That spinach, the dried tomatoes, the crème fraîche, well, they’re all perfect to make baked eggs! I actually had some pheasant eggs left over which I chose to use but regular eggs work just as well. I admit that it would be more usual to put fresh cherry tomatoes into the dish, but I really like the extra flavour the sundried ones give off and, well, it’s what I had in the fridge.

    So, if you would like to assemble this dish, then read on.

    Here's what you'll need...

    100g baby spinach
    100g ham, cut into small squares
    ½ jar sundried tomatoes
    3tbsp crème fraîche
    6 pheasant eggs
    grated parmesan to top
    Optional: baguette to serve

    Set Oven Temp: 200C/Gas Mark 6

    Here's how it's done... Step 1

    Pre-heat your oven to 200C (180C fan). Put the spinach into a colander and run hot water over it to wilt it and squeeze out as much excess water from the spinach as possible.

    Now put the spinach into an oven proof dish, put the crème fraîche in dollops on top and sprinkle with the ham bits.

    Step 2

    Now put the sundried tomatoes on top of the ham, carefully crack open the pheasant eggs and put them on top and grate a layer of parmesan on top of the eggs.

    Put the dish into the oven and bake for 20 minutes.

    Step 3

    Serve hot with some crusty baguette.

    This has become one of our brunch favourites and I hope it will become one of yours too.

    *Love Food Hate Waste was launched in 2007 and raises awareness of the need to reduce food waste and helps us all take action to tackle it. It shows that by doing some easy practical everyday things in the home we can all waste less food, which will ultimately benefit our purses and the environment too.