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Italian baked eggs
With oozy mozzarella cheese
Italian baked eggs
With oozy mozzarella cheese
Serves
2
Cooks In
15 minutes
Difficulty
Not too tricky
Eggs
Nutrition per serving
Calories
281
14%
Fat
22.3g
32%
Saturates
8.1g
41%
Sugars
0.9g
1%
Salt
1g
17%
Protein
20.2g
40%
Carbs
1g
0%
Fibre
0.3g
-
Of an adult's reference intake
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Ingredients
olive oil
4 large free-range eggs
6 cherry tomatoes , (60g)
¼ x 125 g ball of mozzarella
1-2 sprigs of fresh marjoram , or basil
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Method
Preheat the oven to full whack.
Lightly grease a small skillet pan or round baking dish with olive oil, then crack in the eggs.
Halve, or quarter, the tomatoes and dot them around the eggs.
Tear over the mozzarella and drizzle with a little more oil, then season with a little sea salt and black pepper.
Bake in the oven for 7 to 10 minutes or until the whites are set but the yolks are still runny.
Pick over a few marjoram or basil leaves, and tuck in. Delicious served with hot buttered toast.
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