Edible seasonal recipes—The chicken and the egg
Posted by Webmaster | Filed under News Bites
Eggs aren’t just for breakfast. This egg recipe is also perfect for a weekend lunch or a light meal.
Baghdad eggs with quinoa
Serves 4
2 cups cooked quinoa
40g butter
1 clove garlic, minced
2 teaspoons ground cumin
1 lemon juice
2 tablespoon fresh mint, chopped
8 eggs
1 cup grated parmesan cheese
toasted flatbread
Preheat oven to 180 degrees Celcius.
Lightly grease 4 x 1-cup capacity baking dishes with a little butter.
Divide the cooked quinoa between the four dishes. Crack two eggs into each dish.
In a small pan, melt the butter until it starts to foam, add the garlic, and cook for 30 seconds, until just changing colour. Add cumin, lemon juice and mint. Season.
Pour the butter mixture over the egg dishes. Sprinkle with cheese. Place in the oven for 12 minutes, cooking longer if firmer eggs are required.
Serve immediately with toasted flatbread.
Recipe courtesy Australian Eggs.
Published at the beginning of each season, Sprout is a celebration of local food, producers and cuisine. It is about living sustainably through promoting fresh, seasonal produce from local farms and encouraging people to make a difference by growing their own food and making sustainable food choices.