Rainbow Egg Bake
Whether it’s fresh from the oven or packed up for tomorrow’s lunch, this colourful sweet potato bake is perfect for fuss-free family lunches, picnic adventures or easy midweek dinners. It’s just as delicious served warm as it is cold.
Prep time: 5 minutes Cook time: 30-35 minutes
Serves 4 people
Ingredients
- 1 medium sweet potato
- 50g baby spinach, roughly chopped
- 5 cherry tomatoes, halved
- 2 heaped tbsp red pesto (we used Filippo Berio)
- 100g feta
- 8 large FREE eggs
- Sea salt and cracked black pepper
- FOR THE DRESSING
- 1 tbsp red pesto
- 1 tbsp apple cider vinegar
- 2 tbsp rapeseed oil
- ½ tbsp runny honey
- Sea salt and cracked black pepper
- TO SERVE
- Leafy salad
Method
- Preheat the oven to 180°C/170°C fan/gas 5.
- Give the sweet potato a good wash. There's no need to peel it unless the skin is particularly tough. Slice into thin rounds, around 3mm thick, then arrange a layer across the base of your loaf tin.
- Scatter over half the spinach and cherry tomatoes. Spoon over 1 tablespoon of pesto in little dollops, then crumble over half the feta.
- Repeat with another layer of sweet potato, followed by the remaining spinach, tomatoes, pesto and feta.
- Crack the FREE eggs into a jug, season with a little sea salt and cracked black pepper, then whisk until smooth. Carefully pour the eggs over the layered vegetables, making sure they settle into all the gaps.
- Bake for 30 to 35 minutes, until the eggs are set, the top is lightly golden and the sweet potato is tender when tested with a skewer or the tip of a sharp knife.
- While the bake cools for a few minutes, make the dressing. Whisk together the pesto, vinegar, oil and honey, then season with a little salt and pepper.
- Slice the bake into generous portions and serve with a fresh leafy salad, finishing with a generous drizzle of the dressing.
