Ingredients
vegetable oil
4 large free-range eggs
SPINACH & HAM
20g baby spinach
75g quality cooked ham
TOMATO & BASIL
70g ripe cherry tomatoes
1 sprig of fresh basil
SMOKED SALMON & CHIVES
50g smoked salmon
a few fresh chives
TRUFFLE MUSHROOMS
50g chestnut mushrooms
a few drops of truffle oil
Method
Get creative with these brilliant baked eggs – so versatile, easy and quick!
- 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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