Fancy a quick, healthy and colourful breakfast or lunch? Try these beetroot & egg cups. They take just about 30 minutes to serve, are very delicious and full of good nutritions. While beetroot are a great source of fibre, potassium, iron and vitamin C, the eggs will serve you high amount of protein.

The recipe serves 4 big portions, perfect for brunch, or 6 medium portions. Depending on how many portions you want to serve, just simply adjust the egg and slice of sourdough bread quantity.



Beetroot and Egg Cups :
COURSE : Breakfast / Lunch DIETARY INFO : Vegetarian SERVINGS : 4 – 6
PREP TIME : 15 mins COOK TIME : 15-20 minsTOTAL TIME : 35 mins

INGREDIENTS :

  • 180 g beetroot, peeled
  • 180 g celeriac, peeled
  • 4 red radishes
  • 180 g natural unsweetened yogurt
  • 150 g feta
  • handful of chopped fresh dill
  • juice of 1/2 lemon
  • black pepper to taste
  • 4 – 6 eggs

TO SERVE WITH :

  • 4 – 6 slices of toasted & buttered sourdough
  • sprinkle of fresh dill

INSTRUCTIONS :

  1. Preheat the oven to 160C and line a large roasting tin with baking paper.
  2. Grate the beetroot, celeriac and radishes in a large bowl. Add the remaining ingredients (yogurt, feta, dill, lemon juice and black pepper) and mix well together.
  3. Divide the mixture into 4 big or 6 medium sized piles, and place them on a baking tray. Flatten the centre of each pile with a spoon to form a cup.
  4. Crack an egg into each cup, then bake for about 15-20 minutes.
  5. Serve each cup on top of or alongside toasted, buttered sourdough. Sprinkle with fresh dill before serving.

Nutrition Values (per serving)* :

Calories: 320kcal | Fat: 14.2g | Saturated Fat: 7.2g | Carbohydrates: 31.8g | Sugar: 5.6g | Cholesterol: 191.4mg | Sodium: 554.1mg | Protein: 17.3g

*(values as per 4 servings)


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