Categories
Eggs

Baked Eggs in Pumpkin Nests

Baked Eggs in Pumpkin Nests
Ingredients
  • 1½ cups pumpkin
  • 3 tablespoons coconut flour
  • ¼ teaspoon allspice
  • 5 eggs
  • 2 rashers bacon
  • Handful of baby spinach
Instructions
  1. Preheat the oven at 190C.
  2. Steam or microwave the pumpkin until cooked. Drain well and mash. Mix in half of a beaten egg, the flour and allspice.
  3. Press the pumpkin mix into the base and sides of a lightly oiled mini springform pan (12cm or so) or a ramekin. Place the bacon on the base in a layer. Bake until the pumpkin is firm.
  4. Remove from the oven and add a bed of chopped spinach. Drizzle the remaining half beaten egg over each and then carefully crack two eggs into each nest. Grind a little black pepper over the top. Bake in the oven until the whites are cooked and the yolks are still runny.

 

Categories
Eggs

Bacon and Corn Frittata

Bacon and Corn Frittata
This recipe makes a lovely lunch (warm or cold) with a salad and a great picnic addition. Frittatas are also a good way to use up leftover vegetables.
Ingredients
  • 6 eggs, lightly whisked
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped fresh marjoram
  • 3 rashes of bacon, chopped
  • 1 small tin corn
  • 1 cup tasty cheese, grated
  • 1 tomato, thinly sliced
Instructions
  1. To the lightly whisked eggs, add all ingredients except for ¼ of the cheese and the tomato. Mix well.
  2. Heat a lightly oiled frypan on medium heat and pour in the mixture. Top with tomato slices and the rest of the cheese.
  3. Cook until the sides are starting to cook and bubbles are bursting in the centre.
  4. Then place under a grill on medium heat, watching that the handle of the pan (if not heat proof) is not under the elements. Cook until the egg is cooked through and the cheese has melted and browned.
  5. If serving warm leave to rest for 5 minutes before cutting. Serves 4 with salad.