Sunny Scalloped Eggs & Broccoli (or Silverbeet)

Sunny Scalloped Eggs & Broccoli (or Silverbeet) - Quirky Cooking
 
This is an easy, light meal that is handy for using up all that lovely fresh broccoli or silverbeet that’s in season right now. We like it for lunch, as it’s got lots of protein from the eggs and the broccoli/silverbeet, and protein is very helpful for keeping you awake and energised! We’re dairy free, so I make my own rice & almond milk, which saves us lots of money, but you could use regular milk if preferred. We’re getting lots of eggs from our chickens right now as well, so all round, this is and very inexpensive meal for us. Serve with raw veggie sticks.
 
 

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Sunny Scalloped Eggs & Broccoli (or Silverbeet)

  • Author: QuirkyJo

Ingredients

Scale

2 cups of broccoli (or silverbeet)

6 eggs

1/2 onion

1 stick celery

A few mushrooms

20g olive oil or butter

500g rice/almond milk

4 Tbsp plain flour

1 tsp fine sea salt

Pepper

Crumbs

2 pieces of wholemeal bread

2 tsp of olive oil or butter

A handful of fresh parsley

Instructions

1. Chop up broccoli (or silverbeet) and place in Varoma.

2. Place eggs in a steamer basket in bowl, fill bowl with 500g of water, put on the lid and put Varoma on top.

3. Steam eggs and broccoli (or silverbeet) for 15 minutes, Varoma temperature/ speed 1. (If the veggies need more time, take the eggs out, and keep steaming until done.) Tip water out of bowl, set eggs aside.

4. Add onion, celery and mushrooms to bowl and chop for 5 seconds/ speed 5.

5. Add oil and sauté for 2 minutes/ 100C/ reverse speed 1.

6. Add remaining ingredients and cook for 7 minutes/ 90C/ reverse speed 3.

7. While white sauce is cooking, peel eggs and slice in half. In a baking dish, spread greens, then place eggs on top in two rows. When sauce is cooked, pour and spread over eggs.

8. Without cleaning out the bowl, add bread, oil and parsley and mix on speed 6 for a few seconds until made into crumbs.

9. Sprinkle crumbs over white sauce. Place casserole dish under hot grill to brown slightly, and serve.

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