BAKED VEGETABLE NESTS WITH EGGS AND GRAPE SALSA
Preparation time 10 mins Cooking time 35 mins Serves 12
Cooking oil spray, to grease 2 medium potatoes, peeled 2 carrots, peeled 1 parsnip, peeled 1 swede, peeled ½ cup plain flour ½ cup cornflake crumbs ½ cup finely grated parmesan 2 tsp dried Italian herbs Sea-salt flakes and freshly ground
black pepper, to season 100g unsalted butter, melted 12 free-range eggs
2 cups seedless black
1 lebanese cucumber,
seeded, finely diced
½ red onion, finely diced
1 Tbsp pickled jalapeno
chillies, chopped ½ bunch basil leaves, torn Juice of 1 lime
STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease two 6-hole, 1-cup capacity (Texas) muffin tins with cooking oil spray. Use the fine-toothed blade of a mandolin to cut vegetables into batons. Squeeze as much liquid out of potato as you can and pat dry with paper towel.
STEP 2 Toss all vegetables with flour and cornflake crumbs. Add cheese and dried herbs, season and mix. Drizzle butter on top, then stir.
STEP 3 Press vegetable mixture into base and sides of muffin tins, leaving an indent in the centre of each. Bake for 25 minutes, until golden. Crack an egg into each case, season with salt, then bake for 10 minutes or until just set.
STEP 4 Combine grapes, cucumber, onion, chillies, basil and juice in a bowl, then season. Serve nests with grape salsa.
Baked vegetable nests with eggs
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