Egg, bacon and vegetable bake recipe

July 28, 2009

Egg, Bacon and Vegetable Bake
$2.45 per serve
Serves 4


2 tsp olive oil
4 rashers shortcut bacon, chopped
400g Desiree potatoes (unpeeled), cut into 2-3cm pieces
250g pumpkin, peeled and cut into 2-3cm pieces
1 red onion, chopped
200g cherry tomatoes, halved
Olive oil spray
1 small head broccoli, cut into small florets
4 eggs


Preheat the oven to 190°C. Heat the oil in a non-stick frying pan, and cook the bacon for 4-5 minutes, until lightly browned. Combine the bacon, potatoes, pumpkin, onion, and tomatoes into a 30 x 20 x 6cm (8 cup capacity) ovenproof dish, and spray with oil. Bake for 1 hour, turning the mixture once or twice during cooking.

Place the broccoli into a large heatproof bowl, and cover with boiling water. Stand for 2 minutes, then drain. Remove the dish from the oven, and mix in the broccoli. Push the mixture out to make 4 holes, spaced evenly apart.

Carefully break an egg into each hole. Return to the oven and cook for 10 minutes, until the whites have just set. Use a large spoon to scoop out the eggs, and surround with the potato mixture. Serve immediately.

Nutritional info

Energy 1060kJ
Protein 19g
Fat 11g
Saturated fat 3g
Carbohydrate 21g
Sugars 6g
Dietary Fibre 6g
Sodium 526mg
Folate 142mcg 71% RDI

Vitamin A 503mcg 67% RDI
Iron 3mg 25% RDI

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