Thursday, March 13, 2008

Standby Supper: Baked Eggs Recipe

My photo's have disappeared again! Just when I have some awesome ones to share. We'll have to wait til Pete sorts out his server, but in the meantime, I may have to switch to flickr....
Anyway, this dinner turned out awesomely, with about 2 minutes prep work. The inspiration was here, but you have to scroll down to the bottom to find it. Here's my take. I promise to add the photos when they're working. Baked Eggs with Chickpeas and Vegetable
1 1/2 Cups assorted veggies, chopped small
(I used half a small zucchini, a carrot and some green beans)
3/4 Cup tinned chickpeas, rinsed and drained
4 eggs
50g butter
parmesan cheese
dried thyme
Preheat the oven to 160 degrees Celsius. Arrange the vegetables and chickpeas around the edge of two ramekins. Drizzle with melted butter. Gently crack two eggs into the middle of each one, and sprinkle with parmesan and time. Bake for 20-25 minutes, until eggs are set. How easy is that?

1 comment:

Alanna said...

You just gotta know I love this one! What a great economical supper - and one that uses up bits of vegetables too. Hope you find your photos.