Rukmini Iyer Baked Eggs With Beetroot | Easy Brunch Dishes
Served with crusty buttered sourdough and a handful of fresh dill, these baked eggs with beetroot are a unique addition to your next brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 180g fresh beetroot, peeled and grated
- 180g celeriac, peeled and grated
- any beetroot tops, finely chopped
- 3 tbsp chopped fresh dill
- 180g natural yogurt
- 1½ tbsp lemon juice
- 180g feta cheese
- freshly ground black pepper
- 4 free-range eggs
- A pinch of sea salt
- fresh dill
- 4 slices of toasted buttered sourdough
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