A bright spring tray bake for the family to enjoy.

  • Serves: 5 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • British
    • Vegetarian

    Roasted Spring Vegetables with Baked Eggs

    Recipe Information

    Ingredients
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    250g bag Radish

    1 x Courgette

    3 x Medium Red Onions

    145g pack Baby Sweetcorn

    1 x Leek

    150g Sugar Snap Peas

    150g Chantenay Carrots

    150g Asparagus Tips

    80g Baby Spinach Leaves

    1 x Lemon

    2 x Cloves Garlic, minced

    70ml Olive Oil

    Sea Salt and Black Pepper

    30g Parmigiano Cheese – finely grated

    6 x Medium Eggs

    Fresh Basil, Mint and Parsley leaves to decorate

    Method

    In a bowl mix olive oil with the garlic and the juice of 1 lemon.

    Slice the leek and cut the sweetcorn, peas and carrots lengthways.

    Slice the courgette and peel the outer leaves from the onions and cut into wedges.

    Cut the asparagus in half and cut the radish into halves or quarters.

    Put all the above vegetables into a dish and drizzle over olive oil and lemon, ensure to mix well.

    Bake in the oven for 15 minutes.  

    Once cooked, add the spinach leaves and mix through. Make 6 wells in the vegetables and then crack an egg into each space.

    Put the tray back in the oven and bake another 10 minutes.

    Serve alongside the parmesan cheese and decorate with fresh herbs.

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