Baked Eggs

February 27, 2012

I am busy writing lots of blogs of my best finds in Thailand at the moment, please be patient it was all such a long time ago!

In the meantime I thought I would share a little breakfast idea.

My new favourite way of making eggs at the weekend is baking them.

No fuss, no mess and so delicious. It’s like the grown up, extra tasty soft boiled egg.

For 2 you need;
4 eggs
handful of spinach
1 large tomato, chopped into small chunks
4 rashers of bacon, grilled, chopped
small spring of rosemary and thyme
seat salt and black pepper

plus 2 ramekins
oven at 200c

Get the best eggs you can, it makes all the difference and usually you don’t pay that much more, my current favourites are Burford Browns

First I put a little spinach in the bottom of each ramekin, no need to cook in advance.

Then I cooked off the tomato, chopped into small pieces with half of the rosemary and thyme for a couple of minutes

Then add the tomato and (already grilled) bacon to the ramekins with the spinach

Then you just crack your eggs over the top and season, sprinkling the rest of the herbs over the top

Then pop the ramekins on a baking tray and bake for 13-15 minutes at 200c meanwhile toasting yourself some sourdough bread

Then serve, dipping your soldiers into your delicious pot of egg and spooning the tasty treats and the white beneath.

So good.

Think of all the different combos you can make…

My next try is going to involve mushrooms and cream, or maybe chorizo. Bring on the weekend.