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Austen baked eggs by Philippa Davis International Private Chef and Food Writer

Tasting like it’s come straight out of a feta barrel on a Greek Island our Austen cheese is creamy, bright and delicious. Perfect for crumbling overs salads, stuffing into pittas or using in Philippa Davis’ Austen baked eggs recipe below.

Recipe by Philippa Davis

Serves 2 for a delicious brunch, lunch or dinner.


2 tbsp extra virgin olive oil

3 cloves garlic, peeled and finely sliced

1 tsp finely chopped rosemary

800g x of tinned chopped tomatoes

1 x 400g tin cooked butter beans, drained and lightly rinsed (240g drained weight)

50g black pitted olives

200g spinach leaves

4 free range / organic hen eggs

Austen cheese 160g


1) In a wide shallow pan, gently heat the oil and garlic on a low heat. When the garlic has just started to go golden stir in the rosemary, fry for a few seconds then add the tinned tomatoes, butterbeans and olives. Season with a little salt and pepper, bring to a simmer and cook for 20 minutes, stirring occasionally.

2) Add the spinach, cover, and cook for a few minutes until wilted.

3) Make 4 dips in the sauce and carefully crack an egg into each ( do not stir) and scatter over the Austen. Cook on a low heat for a couple of minutes or until the eggs are just cooked.

Serve straight away with some bread to mop up all the sauce.


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