My pantry

Dinner for breakfast – Uptown Baked Eggs

December 6, 2014

baked eggs ingredients

I take my hat off to working mums everywhere.

I work ‘offsite’ one day a fortnight and just getting there is like competing in a decathlon in the Olympics. Except I wear lipstick.

There is no reason why an Olympic athlete could not also rock some MAC Amplified fuck me red lips on the field, I just can’t recall having seen it done. I really don’t know what colour an athlete would wear, but I think I may be digressing……where was I?

Getting everyone up and dressed is usually enough to drive me directly to the coffee machine, but work day is different. It took me a few weeks to work it out (not a fast learner) but I ascertained that I simply must wait until I get to work to have my coffee.

I know it seems counterintuitive, because coffee makes the Morning Olympics easier but allow me to explain the rest of the morning’s events before I actually plant arse on desk chair.

Currently, my two children frequent two different schools. Neither are that far from home but they are in opposite directions. The whole two kids, strapping in, taking out, in, out, two drop off saga is a tad on the time consuming side, and then I sit in peak hour traffic for an hour before I reach my fluro lit, open-planned studio space.

Coffee, as we know is a diuretic.

Are you getting the picture here?

On more than one occasion Ive had to do emergency stops and it wasn’t until I thought about it that I realised that Number One plus Number One equals an uncomfortable car ride.

Let’s even talk about Number Two in peak hour.

Anyway, suffice to say that this day is hectic from beginning to end. Work is most accommodating of the fact that I have strict school drop off and pick up times so I’m only there for around 5.5 hours….. which means I fit a whole fortnight’s work into that time.

The drive back across town to pick up D Man without being fined for late pick up ($5 for every minute after 4) is always akin to Grand Prix and when we get home I’m freaking buggered.

This day I opened my fridge totally uninspired as to dinner and realised I had nothing.

I was officially Old Mother Hubbard… but the eggs waved hello from the fridge and then the bacon oinked. A little kernel of an idea formed inspired by some cracking baked eggs I ate at Cornerstone and Co cafe in Hampton last weekend when I was in Melbourne.

I decided I was going to bake my own eggs. I used bottom of the fridge vegetables, added canellini beans (because eggs alone don’t have enough fart power) and dudes, my peeps, my loves, my lovers……I give you breakfast for dinner.


uptown baked eggs

What you will need : 

  • 1 leek
  • 4 rashers of bacon, sliced
  • 1 tin canellini beans
  • 1 tin tomatoes
  • 1 carrot, peeled and diced
  • 4 eggs
  • 1 small zucchini grated
  • 2 tablespoons red wine vinegar
  • 3 sprigs thyme
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • small handful chopped parsley
  • 1/2 cup water
  • 50g fetta
  • hot buttery toast for serving

 What you will need to do : 

Preheat oven to 180C.

Pop your leeks and bacon onto a medium heat in a heavy bottomed frypan that can transfer to oven. If you don’t have one, you can do this part on the stove and then transfer to an oven proof dish.

Cook for about 10 minutes until nice and caramelised. Add carrot and stir well.

Pop in your vinegar to deglaze pan and when you’ve got all of the yummy goodness of the pan add your beans, tinned tomatoes and tomato paste.

Toss in your water, zucchini, thyme, parsley and paprika, and stir.

Cook for 5 minutes and turn the stove off.

If you are putting your fry pan in the oven, hang tight a sec, if you are not – transfer now to oven proof dish.

Make a little well for an egg and pop it in, then repeat around the dish for all four eggs before popping it into the oven for 7-8 minutes for a runny egg or 9-10 minutes for hard yolk.

When eggs are ready, crumple fetta over the top, add a sprinkle of parsley if you want and serve with buttery toast.

baked eggs


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