Serves:

4

Description:

Ingredients:

• 6 medium (about 800g)
• brushed potatoes
• 3 medium (about 500g) parsnip
• 2 large carrots (300g)
• 200g cheddar cheese, coarsely grated
• 4 spring onions, chopped
• 3 tbsp olive oil
• Salt & pepper to taste
• 4 large eggs
• Fresh chopped parsley

Method:

1. Cook the potatoes, parsnip and carrot in boiling salted water until just tender. Drain and cool.
2. Coarsely grate vegetables and cheese and toss well in a large mixing bowl with the herbs, salt and pepper.
3. Preheat the oven to 200°C.
4. Divide the oil between 4 x 20cm small non-stick frying pans (for individual) or one large deep 30cm pan.
5. Spread the mixture between the pan(s), spreading the mixture to the edges of the pan. Hollow out the centre leaving an indent.
6. Bake in the oven for about 18min.
7. Carefully crack an egg into each hole indent and return to the oven for 6 to 8min to set the egg.
8. Sprinkle with parsley and serve. 

Tip: These look great served in the frying pan straight from the oven to the table.

Recipe by: Jo Richardson

Website: www.seasontotaste.com.au/