Baked eggs – lots of ways

Name: Baked eggs – lots of ways
Total time: 15 min
Yield: 2
Ingredients: vegetable oil; 4 large free-range eggs; 20 g baby spinach; 75 g quality cooked ham; 70 g ripe cherry tomatoes; 1 sprig of fresh basil; 50 g smoked salmon; a few fresh chives; 50 g chestnut mushrooms; a few drops of truffle oil

Tasty & versatile

Gluten-freegf

“Get creative with these brilliant baked eggs – so versatile, easy and quick! ”

Serves 2

Cooks In15 minutes

DifficultySuper easy

Eggs Easter treats Father's day Mother's day Christmas Breakfast

Nutrition per serving

Calories 233 12%
Fat 16.8g 24%
Saturates 4.1g 21%
Sugars 0.6g 1%
Salt 2.6g 43%
Protein 21.3g 43%
Carbs 0.6g 0%
Fibre 0.2g -

Of an adult's reference intake

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Ingredients

vegetable oil
4 large free-range eggs
SPINACH & HAM
20 g baby spinach
75 g quality cooked ham
TOMATO & BASIL
70 g ripe cherry tomatoes
1 sprig of fresh basil
SMOKED SALMON & CHIVES
50 g smoked salmon
a few fresh chives
TRUFFLE MUSHROOMS
50 g chestnut mushrooms
a few drops of truffle oil

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Method

Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.
Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.
Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.
Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.