Beetroot Baked Eggs

I love it when a completely random combination of what's left over in the fridge actually works!

This week I was left to my own devices while my husband was out at Christmas drinks. I figured it was a good opportunity to use up the bits and pieces that were in the fridge and try to create something delicious.

I loved baked eggs and they often feature on our weekend breakfast menu or on weeknights when you want something quick, easy and filling.

This beetroot baked eggs was delicious and only took a total of about 20 minutes to make and cook. It was perfect on a cool night, when I wanted something hearty and filling but without too much fuss or effort.

This recipe only used a few ingredients and not a lot of skill. The sweet, earthy flavour of the beetroot was beautiful with the creamy feta and the runny eggs yolks mixed through. The extra dash of pomegranate molasses added some syrupy sweetness. I did mean to top it all with a few pieces of smoked salmon, but completely forgot! They would have been great too. You could equally add some prosciutto or crispy bacon at the last minute as well.

I made only enough for one serve, so you just need to double or triple it for more people.

Beetroot Baked Eggs

1 beetroot

2 tsp pomegranate molasses, or to taste

A knob of butter

Salt and pepper to taste

50g of creamy feta, chopped

A handful of parsley, chopped

Smoked salmon, prosciutto or crispy bacon (optional)

Toast to serve

Preheat the oven to 180 degrees.
Chop the stalk of the beetroot and peel.
Grate the beetroot and place in a saucepan with the butter, pomegranate molasses, a dash of water and salt and pepper to taste.
Cook, covered, over medium heat for about 5 minutes, or until the beetroot has softened and some of the liquid has evaporated. Make sure there is still some liquid left so it's not too dry.
Tip the beetroot mixture into an oven proof ramekin or small dish and make two indents for the eggs.
Crack an egg into each hole, place the dish on a baking tray and cover with foil.
Bake in the oven for about 15 minutes, or until the white is set and the yolks are still runny.
In the last few minutes, throw the feta on top of the dish to warm it up a bit.
Take the dish out of the oven, sprinkle with the parsley and an extra bit of cracked black pepper. If you are using smoked salmon or prosciutto, add that to the top now.
Serve with hot buttered toast.