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 season with a pinch of sea salt and freshly ground black pepper. Bring to a boil, then reduce to a simmer and cook for 1hour, or until the broth is rich and flavourful, then strain and set aside.
2. Preheat the oven to 200°C. To cook the polenta, place a shallow casserole dish (roughly 30cm wide) over a medium heat. Pour in 800ml of the Parmigiano Reggiano stock and bring to the boil, then reduce the heat to low. Slowly pour in the polenta, whisking constantly for 5 minutes, or until the mixture thickens, then beat in the butter and the Parmigiano Reggiano. Season with salt and pepper.
3. Stir in the chopped spinach and roasted red peppers, then use a spoon to make 4 divots in the polenta. Crack an egg into each well, then bake uncovered for 8-10 minutes, until the eggs are cooked to your liking.
4. Serve up in the middle of the table with plenty of grated Parmigiano Reggiano over the top. Delicious with a simple mixed leaf salad.
1 view
0
0
6 months ago 02:51:52 1
How 20 Cheeses Are Made Around The World | Regional Eats | Insider Food
6 months ago 00:42:03 1
How To Cut Every Cheese | Method Mastery | Epicurious
6 months ago 00:00:15 1
Barilla Masters of Pasta | Pesto alla Genovese
7 months ago 00:03:02 1
Polpette di pane al sugo
7 months ago 00:03:52 1
Risotto Zucca e Salsiccia : cremoso e saporito, la ricetta perfetta per halloween 🎃
7 months ago 00:00:59 1
🧡 GNOCCHI alla ZUCCA🎃😍 #Shorts
7 months ago 00:03:09 1
Moussaka
7 months ago 00:18:13 1
6 Italian Pasta Recipes You Can’t Miss
7 months ago 00:01:49 1
PASTICCIO di FILANTE e SAPORITO😍😋🥔🍴
7 months ago 00:03:01 1
Lasagne classiche
7 months ago 00:01:45 1
Чем кормят в мишленовском ресторане. Скиллет, Купла-Лумпур
7 months ago 00:00:46 1
SFORMATO di ZUCCA e amate zucche🎃🧡😎 #Shorts
7 months ago 00:06:34 1
Чем отличается сыр ПАРМЕЗАН от сыра ГРАНА ПАДАНО? И почему они такие дорогие?
7 months ago 00:00:35 1
RISOTTO ai FUNGHI e irresistibile😍🍴🍄 #Shorts
7 months ago 00:01:24 1
Verdure ripiene di carne
7 months ago 00:00:40 1
💘✨ POLPETTE al quelle della nonna🤤🥰 #Shorts
7 months ago 00:03:11 1
Crespelle alla fiorentina
7 months ago 00:12:21 1
Parmigiano Reggiano polenta baked eggs
7 months ago 00:00:59 1
Crema di limoni e basilico #shorts @lydiaincucina
7 months ago 00:23:29 1
6 Mouthwatering Chicken Recipes to Spice Up Your Weeknight Meals
8 months ago 00:30:40 1
11 Of The Most Faked Foods In The World | Big Business | Insider Business
8 months ago 00:01:40 1
PACCHERI con PANNA, SALSICCIA e ZUCCHINE: CREMOSI e SAPORITI😍🤤
8 months ago 00:00:37 1
GNOCCHI di RICOTTA FATTI in CASA: la RICETTA PERFETTA di GIALLOZAFFERANO😍🤍 #Shorts