Italian Baked Eggs with Silverbeet, Kale and Parsnip

Ingredients

• 10 large Free-range eggs, Use room-temperature eggs for even cooking
• 250g Fresh silverbeet, Stems and leaves separated; stems sliced, leaves roughly chopped
• 150g Fresh kale, Ribs removed, leaves roughly chopped
• 250g Parsnip, Cut into 1cm cubes
• 1 medium Onion, Finely diced
• 60ml Extra virgin olive oil, Divided: 30ml for vegetables, 30ml for baking dish and finishing
• 1 tsp Sea salt, Adjust to taste
• 1/2 tsp Black pepper, Freshly ground

Method

1. Preheat your oven to 190°C. Use a 9x13 inch baking dish (or similar 2-litre capacity). Rub the inside lightly with 1 tbsp of olive oil to prevent sticking.
2. Heat 30ml olive oil in a large frying pan over medium heat. Add diced onion and parsnip cubes. Cook, stirring occasionally, for 8-10 minutes until the parsnip is tender and edges are beginning to caramelize. You should see light golden colour on the parsnip pieces.
3. Add silverbeet stems to the pan and cook for 2 minutes. Then add chopped silverbeet leaves and kale. Stir well and cook for 3-4 minutes until all greens are wilted and any liquid has evaporated. The mixture should look fairly dry.
4. Season the vegetable mixture with sea salt and black pepper. Taste and adjust. Spread evenly across the base of your prepared baking dish.
5. Crack all 10 eggs into a large bowl. Whisk gently with a fork until just combined (you should see streaks of white and yolk but not a uniform colour). Pour the egg mixture evenly over the vegetables. Drizzle with the remaining 30ml olive oil.
6. Bake uncovered for 20-25 minutes until the eggs are just set but still slightly soft in the centre. The top should feel set when you gently press it; the mixture will continue to cook slightly as it cools.
7. Remove from the oven and let it rest for 3 minutes. Cut into 5 even portions and serve warm. Or cool completely, cover with beeswax wrap or an airtight container, and refrigerate for up to 3 days.

Batch cooking tip

• Prepare all vegetables the evening before and store in separate containers. On the morning of baking, the sautéing and assembly take just 15 minutes. The bake can be portioned into five individual containers after cooling, making it easy to grab one portion for breakfast throughout the week. Reheat gently in the oven or eat at room temperature with a side of fresh lemon.