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Delicious Baked eggs – lots of ways
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
TAP FOR INGREDIENTS
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.
