Jamie Oliver

Baked eggs – lots of ways

Tasty & versatile

Baked eggs – lots of ways

Serves 2
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    233
    12%
  • Fat
    16.8g
    24%
  • Saturates
    4.1g
    21%
  • Protein
    21.3g
    43%
  • Carbs
    0.6g
    0%
  • Sugars
    0.6g
    1%
  • Salt
    2.6g
    43%
  • Fibre
    0.2g
    -

Of an adult's reference intake

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Ingredients

  • vegetable oil
  • 4 large free-range eggs
  • sea salt
  • freshly ground black pepper
  • For spinach & ham:
  • 20 g baby spinach
  • 75 g quality cooked ham
  • For tomato & basil:
  • 70 g ripe cherry tomatoes
  • 1 sprig of fresh basil
  • For smoked salmon & chives:
  • 50 g smoked salmon
  • a few fresh chives
  • For 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.

Tip

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

Of an adult's reference intake