egg bake

Brilliant Egg Bake (a.k.a Feedback Bake)

We love a bit of feedback here at Pause // Play // Escapes HQ.

Why? It makes us improve things. It helps us stop doing things that don't work awesomely and start doing things that do.


This egg bake recipe is a direct result of the following feedback:


Q: What did you think of the food and drink on Pause // Play // Escapes?
— Cat and Lisa's Feedback Form
A: Would have loved some eggs for breakfast one day...
— Pause // Play // Escapee - May 16

Perfect brunch recipe coming right up...


  • 1 x sweet potato
  • 1 x zucchini
  • 1/2 x red pepper
  • Handful of baby spinach
  • Chopped parsley
  • Salt and Pepper
  • 8 x organic, free range eggs from happy happy chickens please.
  • Some oil (we used olive)


Get yourself a large oven dish/roasting tin, any shape.
Preheat oven to Gas Mark 4 or 5

Peel n chop the sweet potato into 1 inch cubes and toss in oil and salt and pepper.

Put in the oven dish/roasting tin and pop in the oven for 15 minutes.

Meantime, chop the zucchini and red pepper into chunky chunks.

After the sweet potato has been in for 15 minutes, open the oven and throw in the red pepper and zucchini. Toss it all around and pop it back in the oven for a further 15 minutes.

Meantime, whisk up the 8 eggs with the chopped parsley and once the second 15 minutes is up, pour the eggs and parsley over the roasted veggies. And mix in the spinach leaves.

Pop all of that lot back in the oven for 15 minutes or until the egg is cooked (whichever happens first)

Once the egg is cooked, remove from the oven and eat hot or cold.

Serves 6 - 8 happy yogis

PS - you can totally switch up the veggies for mushrooms, tomatoes, leeks, red onions, beets and so on...

Watch this space for more things inspired by feedback :)