Baked Kūmara with Eggs and Smoked Salmon
Course: Dinner, LunchDifficulty: Easy
Servings
2
servingsPrep time
5
minutesCooking time
30
minutesTotal time
35
minutesSweet baked kūmara, runny eggs and gorgeous smoked salmon are made for each other in this no-fuss dinner.
Ingredients
2 large yellow or orange kūmara
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup grated tasty cheese
8 chives, finely chopped
1/2 teaspoon black pepper
2 eggs
100 g hot smoked salmon
Spinach leaves to serve
Directions
- Heat oven to 200 C. Scrub kūmara clean, dry then rub in olive oil and sprinkle with salt before wrapping each in foil. Bake for one hour or until tender. Alternatively, prick the kūmara with a fork and microwave on high power for 15 minutes or until tender.
- Cut the top off each kūmara and scoop out the flesh. Mash it with the grated cheese, chives and black pepper. Re-fill each kūmara with the mixture, piling it up, and make a hollow in the mash on top – this is where the egg goes. Carefully break the egg into the hollow. Sprinkle more cheese on top and bake for 15 minutes until piping hot and golden and eggs are cooked but yolks are still runny.
- To serve, flake over the smoked salmon. YUM!
Notes
- TIP: Feel free to replace salmon with crispy bacon or diced ham if you prefer.
- Credits: Recipe & Styling by Nici Wickes. Image: Todd Eyre Photography