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Baked eggs with bacon, onion & cheese and a red cabbage slaw


  • The day before serving, combine the apple with the cabbage, red onion, cider vinegar, vegie oil and sugar in a large bowl using your hands. Then refrigerate overnight.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Heat a little olive oil in a large heavy-bottomed pan and gently sauté the brown onions and bacon until tender, stirring now and again. DON’T COLOUR!
  • Then transfer the onion mixture to a large gratin (or any baking) dish and smooth the top. Season and sprinkle with half the crumbs and cheese. Make 6-8 indentations in the mixture and break the eggs in each one. Then top with the remaining cheese and crumbs. Cook in the oven for about 15-20 mins until the eggs are just set.
  • Serve the dish in the middle of the table with the slaw alongside.


  • 1 Granny Smith apple, peeled, cored & finely sliced or grated
  • 2 packed cups shredded red cabbage
  • ½ cup grated red onion
  • 2 tbsp cider vinegar
  • 3 tbsp vegetable oil
  • 1 tspn caster sugar
  • olive oil
  • 4 large brown onions, finely sliced
  • 3 cm piece Kassler or bacon, cut into lardons (thick matchsticks)
  • sea salt & freshly ground pepper
  • 2-3 cups grated tasty cheese
  • 6-8 large eggs
  • 1 cup Panko crumbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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