3/4cup grated Gruyère, plus extra ¼ cup for topping
1capsicum thickly sliced
4large eggs
Pinch of salt and freshly ground black pepper
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
Method
In a deep saucepan, heat the olive oil, garlic, leek and mushroom. Sauté on a medium heat until fragrant and lightly golden. Transfer to a bowl.
Return the saucepan to medium-high heat. Wilt the kale, silverbeet and spinach with a pinch of salt. Cool on a plate and slightly squeeze out liquid from the greens.
Meanwhile, melt the butter on low heat and stir in flour and milk. Turn the heat up to medium and continue cooking until the mixture is thickened, add mustard, nutmeg and cheese, stir to melt.
Stir the rest of the cooked mushrooms and veggies back in the pan, transfer to a baking dish, nest the capsicum on top of the mixture and place the eggs in the centre.
Top with the extra cheese and bake for 10-15min at 200C until the eggs just set. Sprinkle pepper and salt to serve.
More about this recipe
Nutrition per serving
Calories 670.81kcal
Total Fat 42.67g
Carbs 37.26g
Sugars 13.46g
Protein 39.4g
Sodium 675.37mg
Fibre 6.52g
Community Creations
Have you cooked this recipe? We’d love to see! Submit your picture so we can share it with our community of food lovers.
Watch Video
This quick and easy prawn shell stock recipe will help you minimise food waste and add flavour to other dishes.
Recipe makes 1 litre of stock.