Baked Eggs with Cavolo Nero & Feta
Made to celebrate our award wins in the Farm Shop & Deli Product Awards 2025, this recipe uses both our Blackberry, Thyme & Balsamic Dipper, and our Smoked Garlic Mayonnaise. Both of which are Gold award winners!
This delicious recipe also celebrates the best of British ingredients. It's a must for a super quick lunch or brunch.
Serves 4
INGREDIENTS
200g cavolo nero, stripped of stems, chopped and rinsed
4 rashers of unsmoked, British bacon, chopped into bite sized pieces
1 white onion, finely chopped
2 garlic cloves, finely chopped
100g feta cheese, crumbled
A drizzle of Cold Pressed Rapeseed Oil
A drizzle of Charlie & Ivy's Blackberry, Thyme & Balsamic Bread Dipper
4 medium, free range eggs
4 (or 8, if small) slices of your favourite bread
4 tbsp Charlie & Ivy's Smoked Garlic Mayonnaise
Freshly ground salt & pepper, to season
Add a little cold pressed rapeseed oil to an ovenproof frying pan or skillet. Fry the bacon pieces until golden, and then remove from the pan, leaving the remaining oil in the pan.
Gently fry the onions until they become golden, before adding the cavolo nero and garlic. Drizzle over a little of the Blackberry, Thyme & Balsamic Bread Dipper and when the cavolo nero cooks down, add the bacon. Season to taste.
Create four round spaces in the pan and gently crack in an egg into each space. Allow to fry for a minute or two and then scatter over the feta, finishing with a twist of black pepper.
Place the whole pan into the oven and cook for another 5-7 minutes, depending on how well done you like your eggs.
Whilst the eggs are baking, toast your bread and top with a generous serving of Smoked Garlic Mayonnaise. When the eggs are baked, spoon onto the toasts and serve with a final drizzle of your Bread Dipper. Enjoy!
