Egg And Wild Herb Bake

Egg And Wild Herb Bake

A nice idea for a picnic or a summer brunch, this easy egg bake recipe, with wild herbs, is both tasty and healthy

31 March, 2012
No votes yet

Type of dish

Dietary Consideration

Season & Occasion

serves for

6

total time

1 HR 0 MIN

ingredients

Eggs
6
Wild Herbs
1 bunch of your choice (nettles, calamint, wild asparagus, marjoram, wild chicory, wild rocket)
Shallots
½
Potatoes
2 each
100 g, fresh
Extra virgin olive oil
To taste

Preparation

  • Clean the herbs, without washing them (except the chicory and the asparagus tips), then finely chop them.
  • Grate the potatoes into a bowl, add the herbs, the beaten eggs and the diced cheese.
  • Add the chopped shallot.
  • Switch on the oven to 160 °C, line a round baking tin with greaseproof paper, and brush well with the olive oil.
  • Pour in the mixture and bake in a bain-marie in the oven for 30 minutes.
  • Best served warm.

Search Recipes

Ewe’s Milk Mousse, Loganberries & Beremeal Cake

Ewe’s Milk Mousse, Loganberries & Beremeal Cake

Next Recipe