One thing I love about camping is cooking simple, easy meals with what you have on hand. Often you find yourself eating leftovers and this Baked Eggs dish is a great way to use those leftover vegetables from the night before. All you need is a frypan, a stove top, vegetables of choice and some eggs. The variations are endless so try your favourite vegetable combinations, and see how you go.


Use any vegetable you like. I used:

1 medium sized eggplant

Button mushrooms cut in half



Cherry Tomatoes


Snow peas

Goats Cheese

6 eggs

A handful of Basil


Heat a frypan on a stove until high heat. Grease with some extra virgin olive oil and place all vegetables in as per video.

Reduce heat and let vegetables cook cook until softened.

Place 5 – 6 large eggs in the pan along with some goats cheese and basil.

Cover and cook fro 10 – 15 minutes.




Brooke Meredith

Brooke Meredith, is the passionate founder and Editor-In-Chief of A Conscious Collection Magazine. A glowing representation of wellness, and an advocate for healthy living. Brooke’s passion for health and wellbeing began following the discovery of her own intolerances and health ailments. Her house soon became a hub for recreating healthy versions of her favourite recipes, and soon her home was filled with an abundance of nourishing, nutritious whole foods. A certified Health Coach, Brooke’s passion lies with helping others become the best version of themselves and created A Conscious Collection to nurture, empower and inspire. As an Australian model, Brooke lives and breathes wellness, understanding the direct correlation between looking and feeling your best, which comes with a life in balance. When you can pry her away from working on all things ACC, you’ll find her fleeting around the globe on wellness escapes, enjoying three hour brunch dates with girlfriends and diving mouth first in to her famous healthified chocolate brownies.