Baked Eggs with Beetroot and Horseradish Yogurt

A warming winter brunch: eggs baked in the oven on earthy beetroot, served with zesty horseradish yogurt and crispy walnuts.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 300 g Beetroot, precooked
• 8 pc Eggs
• 150 g Greek yogurt
• 1 tsp Horseradish from a jar
• 1 tsp Lemon juice
• 4 pc Sourdough bread, slices
• 40 g Walnut kernels
• 2 tbsp Olive oil
• 1 bunch Chives
• Salt
• Pepper

Method

1. Preheat the oven to 180 °C conventional heat (top and bottom).
2. Cut the beetroot into cubes or wedges and toss in a baking dish with 1 tbsp olive oil, salt and pepper.
3. Pre-roast the beetroot in the oven for 10 minutes.
4. Roughly chop the walnuts and toast them in a dry pan without fat until light golden brown, then remove.
5. Stir the yogurt with horseradish, lemon juice, salt and pepper and chill.
6. Using a spoon, form four wells in the beetroot, crack an egg into each and season with salt and pepper.
7. Return the dish to the oven and let the eggs set for about 10 minutes, so the yolks stay soft.
8. Toast the bread in the remaining olive oil in the pan on both sides until crispy.
9. Finely chop the chives and sprinkle them with the walnuts over the eggs.
10. Serve the eggs with the horseradish yogurt and the toasted bread.