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.