Traybake with spring vegetables, Bettine goat's cheese and eggs

number of people

4 persons Serves 4

preparation time

50 minuten PT50M


  • 200g radishes
  • 100g green asparagus tips
  • 1 courgette
  • 3 shallots
  • 1 lemon
  • 4 tbsp virgin olive oil
  • 100g broad beans from the freezer, defrosted
  • 6 eggs
  • 200g Bettine Garlic & Herbs or Bettine Plain*
  • 20g fresh green herbs: parsley, mint and dill
  • salt and pepper

    * When using Bettine Plain, mix it with dried or fresh parsley, dill, chives, garlic and pepper

kitchen equipment


This beautiful traybake is vegetarian and has a lovely spring flavour. The combination of spring vegetables and goat's cheese is very tasteful. The fresh herbs complete the recipe.

Preheat the oven at 175°C.
Halve the radishes, cut the ends off the asparagus tips, cut the courgette into slices 0.5 cm thick, cut the shallots into wedges and the lemon into thin slices.
Brush a rimmed baking tray with half of the olive oil and divide the sliced vegetables with the broad beans and lemon slices on top. Mix the plain goat's cheese with finely chopped parsley, dill, chives, garlic and pepper. Break the eggs in several places above the vegetables and distribute the slices of goat's cheese on top. Season with pepper and salt.
Bake the tray in the oven for 25-30 minutes, until the egg has set and the vegetables are lightly roasted. 
Meanwhile, finely chop the fresh herbs. Before serving, sprinkle the traybake with the herbs and drizzle with the rest of the olive oil.

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