Tom Daley’s Tasty Egg Bake |
Favourites 37
Total Time: 50 Minutes
Serves 4


  • 6 medium potatoes, peeled
  • 2 tbsp of olive oil
  • 6 cloves of garlic, sliced
  • 150g of chorizo, chopped
  • 300g of tenderstem broccoli, trimmed
  • 150g of curly kale or cavolo nero, shredded
  • 6 large British Lion eggs
  • 1 bunch of flat leaf parsley, finely chopped
  • Salt and pepper


  1. Preheat the oven to 200°C/180°C for fan ovens.
  2. Cut each potato into four to six even-sized pieces. Cover with cold water in a saucepan and bring to the boil. Boil for 10 minutes then drain and cool slightly.
  3. Toss the potatoes in a little olive oil, season with salt and pepper put into a baking dish approximately 30cm x 25cm along with the chorizo pieces and bake in the oven for 10 minutes
  4. Add the trimmed broccoli, garlic and kale, mix together and bake for a further 10 minutes.
  5. Crack the eggs on top and return to the oven for six to seven minutes until the whites are set but the yolks are still runny
  6. Garnish with the chopped parsley and serve immediately.

Credit: British Lion eggs

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