This is such a simple recipe, I am wary of actually posting it but a good friend said that she’d never thought of it, so why not?
I think this is something that you can throw together from things you mostly have in the house anyway, plus the fact that you can add all kinds of bits you might find lurking in the fridge. I recently used a few scraps of left over Parma ham; any small pieces of salami are also good but I am reluctant to use anything fishy as i just can’t imagine how it might test. Although it might be good with lovely Morecambe Bay shrimps?
Apologies too, for the dayglo cheese; I was using up a bit of left over Red Leicester and it does come up bright! Tasted good though and that’s what counts.
Baked Eggs
Print RecipeIngredients
- scrap of butter for greasing
- 1 tbsp butter
- i small leek washed and sliced finely (or a small shallot finely chopped)
- 1 large tomato, skinned and cut into 1cm dice
- 2 medium eggs
- 2 tbsp cream or creme frâiche
- 2 tbsp grated cheese
- 2 tbsp breadcrumbs
- Salt and freshly milled black pepper
- small oven proof dish, buttered
Instructions
Pre-heat the oven to 180 degrees C/160 fan and put in an oven tray to heat
Melt the butter in a small pan on a medium flame
Add the leeks and soften but don't allow to colour
Remove from the heat and drain well on crumpled kitchen paper (don't omit this step as to do so will render this dish too greasy)
Spread across the small dish
Add the tomato dice
Carefully break the eggs into the vegetables, without breaking the yolks
Drizzle over the cream and season, taking account of how salty the cheese is likely to be
Sprinkle over the breadcrumbs
Place the dish on the oven tray for about 8 minutes until the egg is set
Watch the egg yolk carefully - hard-boiled is not what we aiming for!
Notes
It easy to increase this to serve more than one person but I'd use individual dishes if you can. Serving could be messy from one large dish.
