Autumn Recipes - Baked Green Eggs with Bacon

These baked eggs are nutritious, tasty and they’re the perfect way to treat your mum this Mother’s Day! It’s comforting, while still being light and has a burst of flavour from the bacon, olives and basil. Feel free to use whatever greens you have in the fridge or go the extra mile and serve with some toasted fresh bread crumbs! 

Serves 4

Ingredients

200g bacon, sliced into pieces

2 cloves garlic, crushed

½ brown onion, finely chopped

1 bunch chard, kale or silverbeet, washed and roughly chopped

250g ricotta

½ C chicken stock

3 tbsp pitted green olives

1 tsp chilli flakes

½ C basil leaves torn

4 eggs

Method

1. Preheat oven to 180 degrees celsius.
2. In a pan, cook the bacon until golden, remove and set aside.
3. In the same pan and add in the onion and garlic and cook on low for 5 mins.
4. Add in the chard and saute for 5 mins.
5. Combine the cooked chard, bacon, ricotta, stock, olives, basil and chilli in an oven proof dish.
6. Make small divots in the mix to crack in your eggs.
7. Carefully crack each egg into the divot and place in the preheated oven until eggs are cooked. Usually 10-15 minutes.
8. Remove from oven, drizzle with olive oil and season with freshly cracked pepper.
9. Serve with buttered toast on the side.