This dish strikes the perfect balance between comforting and interesting – perfect for a weekend brunch.
It’s easy to get stuck in a breakfast rut and let’s face it, if you’re searching for inspiration in the cereal aisle you’re bound to leave empty-handed. The breakfast below, however, serves up more than its fair share of both breakfast inspiration, nutrient density and deliciousness. Gather friends and family this weekend and sit down to a lazy breakfast with this on the menu. You’ll be sure to have some happy diners. Enjoy the weekend.
TOMATO, KALE & FETA BAKED OATS
Serves 4-6
- 2 tablespoons olive oil
- 2 red onions, finely chopped
- 3 cloves garlic, thinly sliced
- 6 sun-dried tomatoes, thinly sliced
- 250g cherry tomatoes, halved
- ½ teaspoon sugar
- 1 cup shredded baby kale
- handful thyme, leaves picked from stalks
- 200g quick-cooking oats
- ½ cup walnuts, toasted, chopped
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 eggs, lightly beaten
- 1 cup milk
- 1 cup water
- 100g feta
- 60g parmesan, grated
- 30g butter
- handful sage leaves
Preheat the oven to 180ºC and grease an ovenproof dish.
Heat the olive oil in a heavy-bottomed frying pan over a medium heat then add the onions, garlic and sundried tomatoes and sauté until the onion is translucent.
Add the cherry tomatoes and sugar and cook for a further two minutes. Stir in the baby kale and thyme and set aside.
Put the oats, walnuts, baking powder and salt into a bowl and mix well to combine. Add the eggs, milk, water and feta along with the onion mixture and mix well to combine.
Spoon into the greased dish and scatter over the parmesan before putting in the oven and baking for 35-40 minutes or until set.
While the oats are baking, put the butter in a heavy-bottomed frying pan and melt. Add the sage and fry until golden and crispy. Once the oats are cooked, scatter the sage leaves over the top and serve with a green salad dressed with vinaigrette.