Please forgive the tortuous title-mangling of a beloved Dr Seuss tale. I really couldn’t help it. There is no actual person named Pam involved in this easy recipe.

I refer of course to the proprietary eponym for a US non-stick cooking spray. Which you don’t even have to use. But still… At least my Dad might appreciate my ‘humour’ (cue Dad writing in with approval). 😀

Anyway, after the ‘proper’ meals over the holiday season it is always a bit of a relief to get back to simpler dishes. This baked egg number is indeed simple. It is also multi-purpose, being the nutritious foundation for a savoury breakfast, lunch or light supper. Today’s recipe is basically a fibre-rich and umami-enlivened reworking of baked eggs in a nest.

The nest of most such recipes is hash browns (this is a link to the fabulous Ree Drummond’s recipe). These crispy, golden cups are of course pretty lush. I would not be in the least averse to a plate of these, with a big dollop of spicy ketchup. They are not even fattening although, as a drawback, they take an hour to cook. But me being me, I wanted to take this idea in a new direction. East.

I realise that the umami flavours might not be to everyone’s taste (?!). And that perhaps the miso proves elusive. Might I suggest instead a thumb-rub of fresh thyme along with some s & p? Or perhaps some Creole or Tex-Mex seasoning (I did that recently)? My beloved dukkah? Or nothing at all but a small drizzle of nice oil and some salt.

Mr A had the ones you see in the photos, re-warmed with baked sweet potato wedges (with olive oil, smoked paprika and cumin seeds sprinkled on before baking), a green salad and some shop-bought coleslaw (he likes the mayonnaise kind, which I don’t tend to make). The one I ate at breakfast with a Peter’s Yard crispbread kept me going for ages: the power of a protein breakfast. I am thinking that this would be awfully sweet popped into a well-Pammed mini muffin tin, a dinky quail’s egg nestled on top, with maybe a smudge of togarashi spice blend for heat and colour.

Have you re-worked any recipes lately? How did it work out? Have you linked it (awkwardly or otherwise) to a beloved childhood poem or book? ;-D

Baked Umami Vegetable and Egg Nests

Last year: A Really Useful Asian Broth with Awesome Add-Ins; Rosemary and Thyme Chickpea Pancakes (Socca de Nice)

Two years ago: Butternut Squash and Almond Dip with Homemade Pitta Chips

Track of the week: Clean Bandit, ‘Rather Be’ featuring Jess Glynne – a poppy and bright song. Perfect for lifting  a gloomy day! If you want to hear it while reading this post, just press play, below.

This is a bit of a fun and nutritious way to present eggs and vegetables to your family.  Some of the shreds of vegetables crisp up, some stay soft. So fab for those of us who appreciate mixed textures.

Go out on a limb and change out the vegetables, or even set the vegetables on a bed of cooked polenta, quinoa or stoneground grits. The egg will invariably wiggle through the vegetables a bit, making it like a very loose freeform frittata. No bad thing, in my opinion.

Makes 2 nests, easily increased

Brussels sprouts, kale, collards, other firm greens – 1 & 1/2  packed cups, shredded

Mushrooms – a good deep handful, sliced

White miso/soybean paste – 1 rounded tsp (more to taste)

Lime juice, fresh – 2 tsp (more to taste)

Toasted sesame oil – 1 tsp

Nonstick spray (optional)

Eggs, 2

Hot sauce, such as Sriracha, or ketchup (optional)

Preheat oven to 180C/350F.

Mix together the miso, lime juice and sesame oil in a small bowl. Add the vegetables and mix by hand until coated.

Tear a couple of squares of nonstick paper and lay on a baking tray.  Mound the vegetables onto the squares. You could also spray metal muffin tin cups with nonstick spray (Pam!) and lightly press the vegetables in. For both methods, make a shallow well as best you can (easier in the muffin tin) and crack an egg in each nest.

Bake in the oven for 12-15 minutes, or until the egg is set to your liking. I left mine in a fraction longer than I should have and the yolk was starting to firm in places. I have a hot oven though.

Serve with ketchup or hot sauce of choice and, if for supper, with baked sweet potato wedges and perhaps some coleslaw. For breakfast I will have this with a crispbread or two.

Best eaten immediately but we have briefly warmed these with good results.

Variations (including Vegan): if you are at all nervous of cooking the eggs on top (but don’t be), just bake the vegetables as described and pop a fried or poached egg on top. Vegans, this would be great with chopped cashews and sesame seeds mixed right in, and maybe topped with sliced marinated tofu or seitan.