Brunch recipes
15 minutes
Bombay potatoes with chilli eggs
6
Easy
10 minutes
55 minutes
Preheat the oven to 200°C. Mix the fennel seeds, dried chilli flakes, ground black pepper, the juice and zest of the lemons and ¼ cup olive oil.
Cut the heads cauliflower into steaks and coat in the marinade. Season and roast for 15 minutes until tender but still firm.
Whisk the free-range eggs, add the cup of cream, the cup of milk, the grated Boerenkaas or Parmesan and season to taste. Place the cauliflower into an ovenproof dish, then pour over the egg mixture.
Dot with Boursin soft goat’s cheese or chevin onto the mixture and bake for 40 minutes at 160°C.
Cook's note: Add a fresh green salad or dressed green beans on the side and you’re good to go.
