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.