Traditional baked eggs

With runny yolks for dunking

Traditional baked eggs

Traditional baked eggs

Serves 2
Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories 237 12%
  • Fat 20.7g 30%
  • Saturates 8.6g 43%
  • Sugars 0.1g 0%
  • Salt 0.7g 12%
  • Protein 14.2g 28%
  • Carbs 0.1g 0%
  • Fibre 0g -
Of an adult's reference intake
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Ingredients

  • 1 knob of unsalted butter
  • 4 large free-range eggs
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Method

  1. Preheat the oven to full whack.
  2. Lightly grease a small skillet pan or round baking dish with butter.
  3. Season the skillet with a little sea salt and black pepper, then crack in the eggs.
  4. Bake in the oven for 7 to 10 minutes, or until the whites are set but the yolks are still runny. Delicious served with hot buttered toast.
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Tips

Once you've mastered these classic baked eggs, jazz them up with your favourite flavours. Basil and cherry tomato is a great place to start.