Eggs are my favorite and I like them in any form. So much so, I can eat eggs during any meal of the day. That’s the versatility about them. You can make them into omelets, poached, scrambled or even baked. Either you glam them up with the addition of vegetables, cheese or just sprinkle them with some humble pepper and sea salt, they always shine to delight you and fill you to your heart’s content. They are a great addition to the salads as well and are a perfect way to complete the meal. So full of vital nutrients and proteins! A couple of weeks back, I tried this delicious recipe of parmesan & veggie baked eggs, which I paired with classic guacamole toast. The flavors were so light and fresh that were perfect for the summer meals. The parmesan cheese sprinkled and added in the eggs just gave the dish a complete makeover. I would say that it was one fancy egg recipe which you could serve in one of your brunch parties and is amazingly hassle free and quick to make. It’s even better if you have got access to small single serving frying pans, or baking dishes in which you could bake and serve and reduce the number of dishes to clean later on. Instead, these eggs could also be made in a large baking dish for a crowd. Either way, it’s a great and life-saving recipe to be in one’s brunch repertoire.
- 1 floret broccoli, broken into small chunks
- 250 gm button mushrooms, thinly sliced
- 1/2 cup cherry tomatoes, diced into halves
- 2 cloves garlic, chopped
- 4 eggs
- 100 ml single cream
- 1/2 cup parmesan, grated
- 2 tbsp olive oil
- Fresh parsley, roughly chopped
- salt and pepper, to taste
- 1 ripe avocado
- juice of one lime
- 1/4 cup roughly chopped onion
- multigrain bread, for toast
- Preheat oven to 200 degree C. In a large frying pan, heat olive oil and gently saute garlic, broccoli, mushrooms and cherry tomatoes for 4 minutes. Let the vegetables cool down slightly.
- Add half of grated parmesan cheese, cream, salt and pepper into cooked vegetables and mix throughly. Divide the vegetable mixture into two two single serving oven proof dishes or cast iron pans. Crack two eggs into each pan and stir gently to cover the vegetables with eggs. Sprinkle remaining parmesan cheese on top of eggs.
- Bake the eggs for about 8 minutes, or until white are cooked. While eggs are cooking, make guacamole. In a bowl, roughly mash the avocado flesh with the back of a spoon. Mix in chopped onions and lime juice. Season with salt. Toast the bread slices on a hot griddle. Spread the guacamole on toasted bread.
- Serve cooked eggs sprinkled with parsley and guacamole toast.