SPRING BAKED EGGS
Because when I can’t make it to my favourite baked eggs establishment, Shuk Bondi, I must try to improvise with some of my own variations on these humble eggies myself. And this time it’s with a spring theme.
Freshly shaved fennel, peas (oh yes you heard it, peas AGAIN), zucchini, dill, kale almond pesto, smoked salmon and @fiveamorganics natural yoghurt. Honestly so delicious and without the presence of the tomato sauce as shakshuka might usually feature, the yoghurt makes for such a wonderful light creaminess to complement the flavours of spring vegetables.
Completely in love with this combo, it was truly difficult to share…BUT I always always always believe, food shared with those around you make it taste even more delicious, because those moments are what life is all about.
SPRING BAKED EGGS WITH SMOKED SALMON AND YOGHURT
GF : SF
100g smoked salmon roughly cut in strips
1/2 small bulb fennel, finely sliced
1/4 cup peas (frozen, and blanched is fine)
1/2 zucchini, finely sliced or ribboned
few sprigs fresh dill
3 tablespoons pesto
1/3 cup greek yoghurt
Preheat oven to 180C and grease an oven proof fry pan with coconut oil or butter.
Arrange smoked salmon, fennel, peas, zucchini, dill and pesto in the pan.
Dollop yoghurt around the pan and crack the eggs over the top.
Place in oven to cook for 15-20minutes, depending on how you like your eggs.
Serve with sourdough or gluten free bread or a side of quinoa and ground black pepper.