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; sea salt; freshly ground black pepper; 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

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.