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Baked eggs – lots of ways
Tasty & versatile
Baked eggs – lots of ways
Serves 2
Cooks In15 minutes
DifficultySuper easy
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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.
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.
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