Avocado Baked Eggs Recipe

Avocado Baked Eggs Recipe

If you’ve never tried eating baked avocado, now’s your chance. This makes a fabulous cooked breakfast, brunch or supper dish… and it’s so simple to make.

SERVES 2
PREP 5 minutes
COOK 15–20 minutes

Ingredients:

✔ 1 large ripe avocado
✔ 2 small eggs
✔ pinch of paprika or cayenne pepper
✔ 2 rashers (slices) thin-cut bacon
✔ 2 tsp chopped parsley or chives
✔ salt and freshly ground black pepper
✔ toasted bread, to serve

Directions:

1. Preheat the oven to 180°C, 350°F, gas mark 4.

2. Cut the avocado in half and remove the stone (pit). Carefully scoop out a little of the flesh to make room for the eggs.

3. Place the avocados in a small ovenproof dish or into 2 individual ramekins. It’s important that they fit quite tightly to prevent them toppling over and the liquid egg spilling out.

4. Carefully break an egg into each avocado half. Make sure you add the whole yolks and most, if not all, of the white – as much as you can get into the space without it overflowing. Sprinkle with a little paprika or cayenne, plus salt and pepper.

5. Bake in the oven for 15–20 minutes until the whites are set.

6. Meanwhile, heat the grill (broiler) or a frying pan (skillet) and grill (broil) or dry-fry the bacon until crisp and golden. Sprinkle the baked avocado eggs with the chopped herbs, top with the bacon and serve with toast.

OR YOU CAN TRY THIS…
– If you like it hot, sprinkle the cooked eggs with dried chilli flakes or a dash of Tabasco or chilli sauce.
– Instead of bacon, scatter with diced cooked chorizo or spicy sausage.
– For a vegetarian alternative, leave out the bacon and sprinkle with diced tomato. Or cover with grated cheese towards the end of the cooking time and pop back into the oven until it melts.

Chipolata and Roast Tomato Tray Bake Recipe

Chipolata and Roast Tomato Tray Bake

SERVES 4
PREP 15 minutes
COOK 25 minutes
COST $3.40 a serve

Ingredients:

• 1 red onion, cut into wedges
• 1 fennel bulb, thinly sliced
• 8 brussels sprouts, halved
• 1 tablespoon chopped thyme, plus 1 tablespoon extra
• 1 tablespoon vegetable or olive oil
• 16 chipolata sausages
• 250g cherry tomatoes, halved
• 150g fetta, crumbled

Directions:

1. Preheat oven to 220ºC/200ºC fan-forced. Combine onion, fennel, brussels sprouts and thyme in a 2-litre (8-cup) baking dish. Drizzle with oil. Roast, stirring occasionally, for 15 minutes or until the fennel softens slightly.
2. Add chipolatas and tomato to tray; turn to coat in oil. Roast, turning chipolatas occasionally, for a further 10 minutes or until cooked and vegetables are tender.
3. Serve topped with fetta and extra thyme.

Cheesy Meatball and Risoni Bake Recipe

Cheesy Meatball and Risoni Bake

SERVES 4
PREP 20 minutes
COOK 30 minutes
COST $3.50 a serve

Ingredients:

• 650g pork and veal mince
• ½ cup soft fresh breadcrumbs
• 2 tablespoons milk
• 1 clove garlic, crushed
• 1 egg, lightly whisked
• 120g tasty cheese, cut into 16 cubes
• 1 tablespoon vegetable or olive oil
• 750ml passata (italian tomato cooking sauce)
• 1 cup boiling water
• 1 large chicken stock cube
• ½ cup sliced black olives
• ½ cup risoni
• ⅓ cup freshly grated parmesan, to serve
• 1 tablespoon chopped flat-leaf parsley, to serve

Directions:

1. Preheat oven to 200ºC/180ºC fan-forced. Combine mince, breadcrumbs, milk, garlic and egg in a bowl. To make each meatball, shape 1 heaped tablespoon of mince mixture around a cube of cheese. Repeat to make 16 meatballs.
2. Heat oil in a 2.5-litre (10-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and turn meatballs for 3 minutes or until browned. Add passata, the boiling water and crumbled stock cubes. Bring to the boil. Remove from heat. Add olives and risoni. Bake, covered, for 25 minutes or until risoni is tender and meatballs are cooked.
3. Serve sprinkled with parmesan and parsley.

Spanish Potato and Egg Bake Recipe

Spanish Potato and Egg Bake

SERVES 4
PREP 15 minutes
COOK 35 minutes

Ingredients:

• 1 tablespoon vegetable or olive oil
• 1 onion, finely chopped
• 3 all-rounder potatoes (such as desiree), cut into 2cm pieces
• 200g diced bacon
• 1 clove garlic, crushed
• 2 teaspoons smoked paprika
• 400g can diced tomatoes
• 400g can chickpeas, rinsed
• 1 cup boiling water
• 1 large vegetable stock cube
• 4 eggs, at room temperature
• ⅔ cup freshly grated parmesan
• 4 slices white crusty bread, toasted, buttered

Directions:

1. Preheat oven to 180ºC/160ºC fan-forced. Heat oil in a 2-litre (8-cup) rectangular flameproof ovenproof dish over moderate heat. Cook and stir onion, potato and bacon for 5 minutes or until bacon is golden and crisp. Add garlic and paprika; cook and stir for 1 minute or until fragrant. Add tomatoes, chickpeas, the water and crumbled stock cube. Bring to the boil. Reduce heat; simmer for 10 minutes or until potato is almost tender and sauce has reduced slightly.
2. Using a spoon, make 4 hollows in the mixture. Carefully crack an egg into each hollow. Sprinkle with parmesan.
3. Bake for 15 minutes or until eggs are cooked to your liking. Serve with toast.

Mustard Chicken and Pea Bake Recipe

Mustard Chicken and Pea Bake

SERVES 6
PREP 20 minutes
COOK 25 minutes
COST $3.40 a serve

Ingredients:

• 1 cup grated colby cheese
• 150g fresh ricotta
• 2 tablespoons wholegrain mustard
• 6 x 120g single chicken breast fillets
• 6 middle rashers bacon, rind removed
• 1 tablespoon vegetable or olive oil
• 1½ cups thickened cream
• ⅔ cup boiling water, plus 1 tablespoon extra
• 1 large chicken stock cube
• 1 clove garlic, crushed
• 3 teaspoons cornflour
• 1⅓ cups frozen peas, thawed
• 1 tablespoon chopped tarragon
• Pinch of smoked paprika

Directions:

1. Preheat oven to 200ºC/180ºC fan-forced. Combine cheese, ricotta and mustard in a bowl. Cut a deep slit into the thickest side of each chicken breast fillet to create a pocket. Fill each with cheese mixture. Wrap bacon around chicken; secure with toothpicks.
2. Heat oil in a 2.5 litre (10-cup) rectangular flameproof ovenproof dish over moderate heat. Cook chicken for 3 minutes each side or until well browned.
3. Whisk cream, boiling water, crumbled stock cube and garlic in a jug. Mix cornflour and extra water to create a paste; add to cream mixture. Pour over chicken in dish. Sprinkle with peas. Bake, covered, for 15 minutes or until chicken is cooked. Serve sprinkled with tarragon and paprika.