Leftovers egg bake

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Leftovers egg bake

Serves 2 or 3. Preparation time 5 mins. Cooking time 6 mins


8 small eggs
3 boiled potatoes (roughly sliced)500g stewing beef (cut in to bit-size cubes)
about 150g cooked vegetables (we happened to have leftover green beans and tender stem broccoli)
2 or 3 sundried tomatoes (thinly sliced)
Some good twists of Bim’s Kitchen African Pepper Spice Mill
a few pinches of salt
some chopped flat leaf parsley
4 tbsp sunflower oil


Preheat oven to heat to 220°C.

Beat the eggs together, add a few pinches of salt, a good few coarse twists of the Pepper Spice Mill and parsley and briefly beat together again and set aside.

Add 2 tbsp sunflower oil to a small non-stick baking tin (ours was 30cm x 18cm x 3cm) and coat all sides of the tin. Spread the sliced potatoes in the tin leaving as many gaps as possible between slices. Then scatter the vegetables and tomatoes on top as evenly as possible and top with a few twists of the Pepper Spice Mill and a little salt. Pour in the egg mixture and drizzle the remaining sunflower oil evenly over the surface.
Place the tin in the middle of the pre-heated oven for 4 mins. Then turn the oven function to grill for a further 2 mins. Remove from the oven and leave for about a minute. Serve while hot with some warm bread or toast or; cold with a salad.

2017-05-09T11:14:42+00:00 February 4th, 2014|Categories: Recipes & Tips|0 Comments

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