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The Citizen
a day ago
- General
- The Citizen
Recipe of the day: Egg baked mushroom medley traybake
A hearty vegetarian tray bake that's ready in minutes This simple tray bake is perfect when you want a quick and tasty meal. It's made with a mix of mushrooms, garlic, herbs and eggs baked in large Portobello mushrooms. Serve it hot with toasted French bread to soak up the delicious juices – great for breakfast, lunch or dinner! ALSO READ: Recipe of the day: Beef chilli bowl to beat the cold Egg baked mushroom medley tray bake Ingredients 650g mixed mushrooms 30ml (2 tbsp) olive oil 2 cloves garlic, grated 6-8 sage leaves 1 tsp (5ml) mixed dried herbs 4 large Portobello mushrooms 4 large eggs 150ml cream Seasoning, to taste French bread to serve Method Preheat oven to 200°C. Use a large baking tray. Place mixed mushrooms, olive oil, garlic, a few sage leaves and dried herbs into the baking tray. Place the Portobello mushrooms stalk side up on top, season with salt and black pepper. Bake until mushrooms are tender, about 10 minutes. Remove from oven and gently twist the stalk out of the Portobello mushrooms, return stalks to the pan. Gently crack an egg into each Portobello mushroom, pour over the cream. Return baking tray to oven and cook until the egg white is no longer clear and yolk is cooked to your liking, about 3-5 minutes. Garnish with torn sage leaves. Serve immediately with toasted French bread to soak up all the juices. *This recipe was sourced from The South African Poultry Association (SAPA) Egg baked mushroom medley traybake Author: Ingredients Scale 1x 2x 3x 650g mixed mushrooms 30 ml (2 tbsp) olive oil 2 cloves garlic, grated 6 – 8 sage leaves 1 tsp (5ml) mixed dried herbs 4 large Portobello mushrooms 4 large eggs 150 ml cream Seasoning, to taste French bread, to serve Instructions Preheat oven to 200°C. Use a large baking tray. Place mixed mushrooms, olive oil, garlic, a few sage leaves and dried herbs into the baking tray. Place the Portobello mushrooms stalk side up on top, season with salt and black pepper. Bake until mushrooms are tender, about 10 minutes. Remove from oven and gently twist the stalk out of the Portobello mushrooms, return stalks to the pan. Gently crack an egg into each Portabello mushroom, pour over the cream. Return baking tray to oven and cook until the egg white is no longer clear, and yolk is cooked to your liking, about 3- 5 minutes. Garnish with torn sage leaves. Serve immediately with toasted French bread to soak up all the juices. NOW READ: Recipe of the day: Lemon and herb marinated lamb chops
The Citizen
24-04-2025
- Lifestyle
- The Citizen
Recipe of the day: Sweet potato and mince bake topped with egg
Here's a hearty, wholesome meal that's perfect for chilly weather. This easy and tasty recipe is perfect for a filling lunch or dinner. It's made with beef mince, sweet potato, beans, and healthy veggies. The best part? It's topped with eggs and baked in the oven until everything is cooked just right. ALSO READ: Recipe of the day: Instant Pot beef stew Sweet potato and mince bake topped with egg Ingredients 15ml (1 tbsp) sunflower oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 red chilli, seeded and chopped 1 yellow pepper, seeded and roughly chopped 250g lean beef mince Salt and freshly ground black pepper, to taste 1 x 410g tin chopped tomatoes, blended 1 x 410g tin beans, such as butter beans or sugar beans, rinsed and drained 120g frozen peas 1 large, sweet potato, cut into cubes and par-boiled 15ml (1 tbsp) fresh parsley, finely chopped 4 large eggs Method Heat the oil in a large frying pan and over a medium heat, add the onion, garlic, chili, and pepper, and cook for a few seconds, continuously stirring. Preheat the oven to 180°c. Add the mince, season well and cook until cooked through, for about 5 minutes. Add the tomato and cook for 10 minutes. Mix in the beans, peas, potatoes, and parsley. Spoon into a casserole dish, crack the eggs on top and bake until the eggs are cooked, for about 5 minutes. *This recipe was sourced with permission from The South African Poultry Association (SAPA). Sweet potato and mince bake topped with egg Read more Recipe of the day: Instant Pot beef stew Author: Ingredients Scale 1x 2x 3x 15 ml (1 tbsp) sunflower oil 1 onion, finely chopped 1 garlic clove, finely chopped 1 red chilli, seeded and chopped 1 yellow pepper, seeded and roughly chopped 250g lean beef mince Salt and freshly ground black pepper, to taste 1 x 410g tin chopped tomatoes, blended 1 x 410g tin beans, such as butter beans or sugar beans, rinsed and drained 120g frozen peas 1 large, sweet potato, cut into cubed and par-boiled 15 ml (1 tbsp) fresh parsley, finely chopped 4 large eggs Instructions Heat the oil in a large frying pan and over a medium heat, add the onion, garlic, chili, and pepper, and cook for a few seconds, continuously stirring. Preheat the oven to 180°c. Add the mince, season well and cook until cooked through, for about 5 minutes. Add the tomato and cook for 10 minutes. Mix in the beans, peas, potatoes, and parsley. Spoon into a casserole dish, crack the eggs on top and bake until the eggs are cooked, for about 5 minutes. NOW READ: Recipe of the day: White chocolate bark
