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We use eggs fairly regularly and so I thought this would be a good one to join in with.
I am quite a lover of making meals in the oven, especially at this time of year with potatoes and seasonal vegetables. This makes for a quick, easy, healthy meal that you pretty much just prepare, pop in the oven and turn over once during cooking.
This is a great recipe. It is easy to adapt, if the shop has veg on special or reduced then use them, there is no hard and fast list of ingredients as such, or quantities either, just make enough for your needs.
So I peeled, washed, prepared a selection of vegetables. I used potatoes, sweet potatoes, onions, courgettes, carrots and leaks. I sliced them all through the processor to make them all the same thickness so that they would all cook evenly.
I placed the prepared veg in an oven tray, along with some frozen cauliflower,seasoned to taste, sprinkled with some olive oil and popped into a pre-heated oven at 180 oC.
After twenty minutes, remove the tray from the oven, agitate the veg, and then layer some bacon on top. I use cooking bacon, the value stuff is great, its not universally even in size and thickness, tastes as good as name brand bacon, but is a great option when on a budget.
After five minutes remove from the oven again, make four holes amongst the vegetable and crack an egg into each.
Return to the oven for a further five minutes or until the eggs are cooked. Serve and enjoy.
I like the versatility of this, is you are vegetarian it will be equally as tasty without the bacon.
This post is an entry for the #ShortcutEggsperts Linky Challenge sponsored by British Lion Eggs. Learn more and find recipes at www.eggrecipes.co.uk
Learn more and discover delicious recipes from celebrity chef Dean Edwards with a series of 10 inspired main meals recipes can all be made within 25 minutes.