There’s been a little radio silence here these past few weeks… I hope you’ll forgive me for that! I have been gallivanting - back to the States. I travelled back ‘home’ to Florida to see our two dear friends marry, to finish off the photography for a book project and to visit all my most missed southern spots and people in between. So many great cities and towns and long drives to get there, so much seafood and grits and long sticky summer days…

I will write more, I promise that. But although I am home to NSW on the South Coast again, my gallivanting hasn’t stopped yet! There is just too much to write and too little time, so I am just going to leave you with this: An early spring morning of baked eggs, blossoms, cozy jac + jack cashmere jumpers and sweet, sweet September rain. OH! Spring! It’s so nice to see you again!

This baked egg recipe is the very best in-between gallivanting, last minute whip up kind of dish. For brunch, with coffee or for dinner with wine. Full of spring time fuel. The last of last season’s beetroot leaves (feel free to substitute any greens you like here) and the first of this seasons Ewes milk cheese from Pecora Dairy, just over the hill (keep an eye here for a visit later this month!).

I’m off now to re-pack again ready for a drive north with Taj the dog - for a very exciting workshop, a birthday, a Slovenian aunt and a visit to see mum. Eating these baked eggs for dinner. Ignoring the jet lag. Opening a bottle of wine. Oh, yes.

Baked Eggs with Beetroot Leaves and Sheep Cheese

Serves: 2
Prep time: 10 minutes
Cook time: 15-20 minutes

6 free range eggs
1 cup loosely packed beetroot leaves (or other dark leaf greens such as kale or swiss chard)
100g soft sheep cheese (I used Pecora Dairy’s Bloomy White in Ash)
2tbs extra virgin olive oil
100ml pouring cream
flaked sea salt and freshly ground pepper to taste

Pre-heat oven to 180°C / 350° F and grease two ramekins or small oven safe bowls with a little of the olive oil.
In a small bowl, mix together oil, cream and a pinch each of salt and pepper. Evenly pour the cream mixture into the two baking dishes. Divide the leaves into the two dishes and gently toss in the cream mixture. Dot around small pieces of the sheep cheese. Finish by gently cracking three eggs into each dish.

Bake in the oven for 15 minutes for a soft baked egg or 20 minutes for a hard baked egg, or until eggs are cooked to your liking.

Enjoy with buttered sourdough toast.

All photos were taken at THE COTTAGE Kangaroo Valley. Pink cashmere jumper by Jac + Jack.