Parmigiano Reggiano polenta baked eggs

The Parmigiano Reggiano stock transforms otherwise wasted ingredients and brings a wonderful depth of flavour to these delicious baked eggs. It’s really versatile too – you can easily swap in your favourite vegetables and use what’s in season. It makes a hearty brunch or speedy midweek supper. Serves 4 Time: A couple of hours Course: Main course INGREDIENTS For the Parmigiano Reggiano stock: A couple of handfuls of the following vegetables or their trimmings, celery, carrots, fennel, leeks, onions 100g Parmigiano Reggiano rind sea salt and black pepper For the polenta baked eggs: 900ml Parmigiano Reggiano stock 200g quick-cook polenta 50g butter 100g Parmigiano Reggiano, finely grated sea salt and black pepper 100g baby spinach, roughly chopped 350g roasted red peppers, roughly chopped 4 eggs 1. Start by making the stock. Roughly chop the vegetables and place in a saucepan. Add the Parmigiano Reggiano rind, cover with 1 litre of cold water, then se