Baked Eggs with Marinated Goats Feta & Pumpkin

The blog post from Jeroxie with the International Incident Egg Party had me dizzy!  With eggs cooked many ways by food bloggers from around the world all I could think was that I needed our chicken coop to be finished so I can have me those fresh eggs.

I have never tried baked eggs before and I was inspired to give it try in our Adapt-A-Bowls by the blog post from Canelle et Vanille that featured baked eggs with Taleggio adapted from the new recipe from book ‘gluten free girl and the chef’.

Because I was having this as a quick lunch I had to improvise a bit ( sorry guys) and use what I had in the fridge.  I had half a butternut pumpkin in the fridge so I chopped off a wedge,  diced it up then steamed them which only took 5 minutes in my steamer oven.  I had a jar of marinated goats feta  so I substituted this for the Taleggio.

The verdict from my teenage son home during school holidays was ‘these are awesome mum!’  I’m just glad I got to try eggs baked.  Can’t believe I’ve never done that before… so easy. I’m sure when I have more time and the correct ingredients they will be even more tasty.

I think you can either serve them up ‘as is’ in the Adapt-A-Bowls which look really appetising perched on the gorgeous silicone placemats in apple.  They slide out easily (spray with a little olive oil) and keep their shape if you prefer to take them out.  I guess it all depends on whether it’s served up with other things…the choice is yours!   This was a filing Lunch.