Egg And Wild Herb Bake

A nice idea for a picnic or a summer brunch, this easy egg bake recipe, with wild herbs, is both tasty and healthy

31 March, 2012

1 HR 0 MIN

Eggs

Wild herbs

1 bunch of your choice (nettles, calamint, wild asparagus, marjoram, wild chicory, wild rocket)

Shallots

Potatoes

2 each

Goat's cheese

100 g, fresh

Extra virgin olive oil

To taste

Preparation

Clean the herbs, without washing them (except the chicory and the asparagus tips), then finely chop them.
Grate the potatoes into a bowl, add the herbs, the beaten eggs and the diced cheese.
Add the chopped shallot.
Switch on the oven to 160 °C, line a round baking tin with greaseproof paper, and brush well with the olive oil.
Pour in the mixture and bake in a bain-marie in the oven for 30 minutes.
Best served warm.