The Parmigiano Reggiano stock transforms otherwise wasted ingredients and brings a wonderful depth of flavour to these delicious baked eggs. It’s really versatile too – you can easily swap in your favourite vegetables and use what’s in season. It makes a hearty brunch or speedy midweek supper.
Serves 4
Time: A couple of hours
Course: Main course
INGREDIENTS
For the Parmigiano Reggiano stock:
A couple of handfuls of the following vegetables or their trimmings, celery, carrots, fennel, leeks, onions
100g Parmigiano Reggiano rind
sea salt and black pepper
For the polenta baked eggs:
900ml Parmigiano Reggiano stock
200g quick-cook polenta
50g butter
100g Parmigiano Reggiano, finely grated
sea salt and black pepper
100g baby spinach, roughly chopped
350g roasted red peppers, roughly chopped
4 eggs
1. Start by making the stock. Roughly chop the vegetables and place in a saucepan. Add the Parmigiano Reggiano rind, cover with 1 litre of cold water, then se
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