Baked Eggs courtesy of Chooks at the Rooke

As you may know, I’m a big lover of start-ups and small businesses. As someone who only lasted 1 term of Business Studies at school and hated it, I never would have imagined I’d be here 10 years later running my own business. I love looking to other small start ups for inspiration and hearing their stories of how they got started.

I’d been hearing a bit lately about a little start-up from our local area so we decided to get in touch to create some recipes together using this great local produce.

You could say Chooks at the Rooke started when Xav was 10 years old and started selling free range eggs from the family farm. Fast forward a few years and Xav began his business Chooks at the Rooke with 200 chooks just over a year ago. With the mission to fix a few things in the egg industry and help make some change, Xav now has 2000 hens, pullets and cockerels on his farm. You may not know, but Pastured Eggs are a standard above Free Range eggs. I’ll admit I had no idea there was any difference. Stocking density is one of the key differences with Pastured hens allowed a maximum of 1,500 birds per hectare whilst Free Range Birds can have up to 10,000 per hectare. Xav’s chooks are living the life with 94 hens per hectare.

We picked up some eggs during the week and have created two recipes using Chooks at the Rooke produce. Our first to feature are these delicious Baked Eggs. Try serving them in a small fry pan or in individual ramekins with some crusty bread served on the side.

Baked Eggs - A Dietitian and a Photographer4

Baked Eggs

Serves 2-3 depending on the size of your ramekins/pan

  • 2-3 Chooks at the Rooke Eggs
  • 1 can Four Bean mix
  • 1 can Diced Tomatoes
  • 1 stick of Chorizo
  • 2 cloves garlic
  • 1 tsp Paprika
  • Salt and Pepper
  • Handful of Spinach
  • Basil
  • Crusty bread to serve

Pre heat oven to 180 fan forced.

Cook beans, tomatoes, chorizo, garlic and paprika in a saucepan until thickened. Season with salt and pepper.

Once thickened add a handful of spinach and a few basil leaves and stir in.

Pour bean mixture into serving ramekins/pan. Using a spoon, create a little well in the mixture. Crack an egg and pour into the well.

Place serving dishes into the oven and bake for 15-20 minutes or until eggs are cooked to your liking.

Serve with toasted crusty bread and basil.

 

Check out Chooks at the Rooke online www.chooksattherooke.com/  for a list of where you can find Xav’s eggs. Also check out @chooksattherooke on Facebook and Instagram to follow life on the farm with Xav’s chooks!

Keep an eye out for our next egg based recipe coming in the next few weeks,

-Soph x

 

 

 

 

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