It’s not long now until Duck and Waffle’s Chef Director, Dan Doherty joins The Lucky Onion at No.38 The Park for our next supper club.
To wet your appetite we’ve got another treat from Dan’s second cookbook Toast Hash Roast Mash…Baked eggs with potatoes, roasted peppers, onions and goat’s cheese. Enjoy!
Pssst, you can get your hands on tickets for Supper with Dan Doherty here.
“Baking eggs like this is one of my favourite ways of using up left overs. Take whatever is knocking about in your fridge that may work well together, heat it up for a bit in the oven, then crack an egg or two on top, pop it back in the oven to cook the eggs, et voilà! This particular combination is a regular in my house, but you can mix it up how you like”.
Preparation time: 5 minutes
Cooking time: 20 minutes
1 handful of cooked new potatoes, sliced 5mm (¼ inch) thick
Sea salt fl akes and freshly ground black pepper
½ red onion, finely sliced
2 tablespoons roasted red peppers (from a jar or packet is fine), sliced
50g (1¾oz) goats’ cheese, crumbled
Chopped parsley, to garnish
Preheat the oven to 180°C fan/400°F/gas mark 6.
Take a large metal skillet or an ovenproof non-stick pan, add a drizzle of oil, scatter the potatoes evenly over the base and season with salt and pepper. Heat the pan on the stovetop over a medium heat until the potatoes are sizzling nicely, then add the onions, give the mixture a stir and pop the pan into the oven for 5 minutes.
Give the pan a good shake, then put it back into the oven for a further 5 minutes, or until the potatoes are golden. Add the roasted peppers to the pan and crack the eggs on top. Bake inthe oven for 5 minutes, or until the egg whites start to set. Crumble over the goats’ cheese and add another drizzle of olive oil.
Bake for a final 2–3 minutes, depending on how soft you like your eggs.
Season with salt and pepper and finish with a sprinkle of chopped parsley.
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