BAKED EGGS WITH BEETROOT, CELERIAC, DILL & FETA

I love baked eggs: they’re the perfect weekend breakfast or late-night comfort food. These started out in ramekins, like oeufs en cocotte, before I decided they’d be happier freeform on a roasting tray. The flavours in this dish are incredible – try it and see.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 160°C fan/180°C/gas 4.

Step 2

2. Mix together the grated beetroot and celeriac, beetroot tops, dill, yogurt, lemon juice and feta, along with a good grind of black pepper. Line a large roasting tin with baking paper, then divide the mixture into four piles, well spaced apart, and flatten them with a spoon in the centre to form a cup.

Step 3

3. Crack an egg into each beetroot cup, then transfer to the oven and bake for 15–20 minutes, until the eggs are done to your liking.

Step 4

4. Season the eggs with a pinch of sea salt, scatter with fresh dill and serve with toasted buttered sourdough alongside.

Step 5

Note: The photograph below shows the eggs before baking.