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Courgette, Basil & Feta Baked Eggs - Izy Hossack - Top With Cinnamon
Brunch food has gotta be my favourite – I’m always looking for new places to check out in London and Leeds and I’m part of an instagram brunch club for god’s sake. That said, it can get a bit spenny going out for brunch, especially a bottomless brunch (which I’ve only had once a few months ago and I don’t know if I’ve recovered yet. So. Much. Prosecco.). Luckily, brunch food is also probably some of the easiest to make yourself! I know I’m crap at poaching eggs so I usually skip those types of recipes and go straight for pancakes (duh) and baked eggies! When I’ve got eggs as the main component of a meal I feel it’s essential to use very fresh, superior quality ones. I find I can really taste the difference and oh, those deep golden yolks are just so gorgeous too. Here I’ve used Copper Marans eggs from Heritage Breeds whose chickens are looked after well and are free to roam on grassy pastures, just as they should be! This recipe is almost like a green alternative to shakshuka. Cos don’t get me wrong, tomatoey baked eggs are delicious but they get boring pretty quickly. This is …