Egg, Bacon & Vegetable Bake

Serves 4


  • 4 size 7 Big Paddock eggs
  • 2 teaspoons olive oil
  • 4 rashers shortcut bacon, chopped
  • 400g Desiree potatoes (unpeeled), cut into 2-3cm pieces
  • 250g pumpkin, peeled and cut into 2-3cm piece
  • 1 red onion, chopped
  • 200g cherry tomatoes, halved
  • Olive oil spray
  • 1 small head broccoli, cut into small florets


  1. Preheat oven to 190°C.
  2. Heat the oil in a non-stick frying pan and cook the bacon for 4 - 5 minutes or until lightly browned.
  3. Combine the bacon, potatoes, pumpkin, onion, and tomatoes into a 30x20x6cm (8 cup capacity) ovenproof dish, and spray with oil.
  4. Bake for 1 hour, turning the mixture once or twice during cooking.
  5. Place the broccoli into a large heatproof bowl and cover with boiling water.
  6. Stand for 2 minutes then drain.
  7. Remove the dish from the oven and mix in the broccoli.
  8. Push the mixture out to make 4 holes, spaced evenly apart.
  9. Carefully break an egg into each hole.
  10. Return to the oven and cook for 10 minutes or until the whites have just set.
  11. Use a large spoon to scoop out the eggs, and surround with the potato mixture.
  12. Serve immediately.