Breakfast recipes
20 minutes
Eggs en cocotte with boerewors

Preheat the oven to 180°C. Pan-fry the sliced baby marrows in olive oil and sea salt to taste in a cast-iron skillet.
Remove from the heat and add the frozen peas, shredded kale and torn ricotta. Beat the free-range eggs with cream, season and pour into the pan.
Bake for 20 minutes until the eggs are set. Serve with toast, topped with sliced spring onions.
Cook's note: Serve this bake straight from the oven – it not only looks great on the table, but it’ll save on washing up, too.