Midweek meals don’t get much easier than this. Taking the time to caramelise the red onions beforehand adds a lovely sweetness to the dish. The perfect counterbalance to punchy and rich blue cheese.
Serves: 3-4
INGREDIENTS
2 red onions
1 teaspoon brown sugar or coconut sugar
9 free range eggs, lightly beaten
150 grams blue cheese
1 small head broccoli, chopped into florets and lightly steamed
sea salt and cracked black pepper
METHOD
Slice onions into thin rings. Heat a very generous glug of oil in a sauté pan. Cook onions gently over medium/low heat until soft, translucent and just slightly browned. Add brown sugar and cook for a further minute. Season with sea salt and cracked pepper. Set aside to cool.
Preheat oven to 200˚C.
Line the bottom of a circular dish that is roughly 20cm in size. Lay half the steamed broccoli around the bottom of the dish and crumble half of the blue cheese over the top. Dollop half of the onion mixture over that.
Season the lightly beaten egg with salt and pepper and pour over. Arrange the remaining broccoli on top and lightly push into the egg mixture. Crumble over the remaining blue cheese and dollop the rest of the caramelised onion.
Bake for 35 minutes until lightly golden and the egg has set. Leave to sit for 10 minutes before slicing.
Leftovers will last up to 3 days covered in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.