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Baked eggs – lots of ways
Tasty & versatile
Gluten-free
gf
PLAY
Baked eggs – lots of ways
Tasty & versatile
Gluten-free
gf
“Get creative with these brilliant baked eggs – so versatile, easy and quick! ”
Serves
2
Cooks In
15 minutes
Difficulty
Super easy
Eggs
Easter treats
Father's day
Mother's day
Christmas
Breakfast
Nutrition per serving
Calories
233
12%
Fat
16.8g
24%
Saturates
4.1g
21%
Sugars
0.6g
1%
Salt
2.6g
43%
Protein
21.3g
43%
Carbs
0.6g
0%
Fibre
0.2g
-
Of an adult's reference intake
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Ingredients
vegetable oil
4 large free-range eggs
SPINACH & HAM
20 g baby spinach
75 g quality cooked ham
TOMATO & BASIL
70 g ripe cherry tomatoes
1 sprig of fresh basil
SMOKED SALMON & CHIVES
50 g smoked salmon
a few fresh chives
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.
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