Name: Herbed breakfast hash with swede, pancetta and parmesan
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 420 gram roast swede, finely chopped; 7 strips pancetta or prosciutto; 2 handful spinach leaves, chopped; 4 free-range eggs; 1 handful fresh herbs, such as basil, flat-leaf parsley and chives; 50 gram parmesan cheese, finely grated; sea salt; extra virgin olive oil, for drizzling

Ingredients

420 gram roast swede, finely chopped

7 strips pancetta or prosciutto

2 handful spinach leaves, chopped

4 free-range eggs

1 handful fresh herbs, such as basil, flat-leaf parsley and chives

50 gram parmesan cheese, finely grated

sea salt

extra virgin olive oil, for drizzling

Method

1.Preheat the oven to 180°C. Heat a large ovenproof frying pan until warmed through. Evenly assemble the swede, pancetta and spinach in the warm pan.

2.Make four small wells in the mixture, then carefully crack an egg into each hole. Sprinkle the herbs and parmesan on top, then season with sea salt and freshly ground black pepper. Drizzle with a little olive oil.

3.Bake for 15–20 minutes, depending on how you like your eggs cooked. Serve hot.

Eleanor Ozich