Simple baked egg recipe Preheat the oven to 180c (160c fan) Ingredients (per ramekin): 1 large egg

g 1 tbsp of single cream or 1 dessert spoon of crme frache or splosh of creamy milk Butter to butter the ramekin Sprinkle of freshly ground white pepper or sweet smoked paprika Method: 1. Butter the ramekin well. 2. Break in the egg whole, top with cream/ crme frache/milk and season. 3. Bake in the centre of the oven for 15 minutes. 4. Serve with thinly sliced buttered toast.

Preheat oven to 180c 350f Grease ramekins with butter and line with sliced ham or sliced fish, sprinkle parmesan and add 2Tb cream. Over each crack one egg, season with salt and pepper and let bake for 20 minutes Baked eggs with spinach and salmon Preheat oven to 180c 350f 3 large handfuls spinach 4 scallions garlic cup cream 4 slices smoked salmon salt and pepper 2 eggs olive oil Saute onion and garlic in olive oil, add spinach and cup water, cover with lid and cook 10 minutes. Once cooked remove from heat and press through strainer to get out excess water. Place spinach into a bowl adding cream and sliced salmon, season with salt and pepper. Grease ramekins and put mixture in each, crack and egg on top and put a small bit of cream on top and bake 20 minutes. Baked eggs w tomato and salmon 4 slices salmon or ham Goats cheese 8-10 cherry tomatoes fresh basil 2 Tbsp thickened cream 2 eggs salt and pepper Preheat oven to 180C (350F) Place tomatoes on baking sheet, season w/ salt and pepper, torn basil and olive oil and roast for 15 minutes until softening. Remove from oven and set aside. Grease 2 ramekins and line w/ salmon or ham, onto which add one slice of goats cheese. Separate your two eggs retaining the yolks and whisk whites with the

cream, season w/ salt and pepper and pour over the cheese, adding the yolk back in the centre of the dis at the end. Insert the roasted tomatoes (3 or 4 per dish) into the egg white/cream mixture, scatter with fresh basil and bake in oven for 20 minutes or until eggs are cooked. Baked eggs with salmon 1 Tbs grated Parmesan 4 slices ham or salmon 4 Tbs Cream 2 eggs or 4 eggs Salt & Pepper Preheat oven to 180c 350f Grease ramekins with butter and line with sliced ham or sliced fish, sprinkle parmesan and add 2Tb cream. Over each crack one egg, season with salt and pepper and let bake for 20 minutes Mexican Baked Eggs
Eggs baked in spicy black bean and tomato sauce topped with melted cheese. Servings: makes 4 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

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Printable Recipe Ingredients 1 tablespoon corn oil 1 small onion, diced 2 cloves garlic, chopped 1 teaspoon cumin, toasted and ground 1 teaspoon chipotle chili powder 2 jalapeno peppers, diced 1 (28 ounce) can diced tomatoes or 4 cups diced fresh tomatoes 1 (19 ounce) can black beans, rinsed and drained 1 teaspoon oregano 1 handful cilantro, chopped 4 eggs 1/2 cup grated cheese such as jack and cheddar Directions 1. Heat the oil in a pan over medium heat. 2. Add the onions and saute until tender, about 5-7 minutes. 3. Add the garlic, cumin, chipotle chili powder, and jalapeno saute until fragrant, about a minute. 4. Add the tomatoes and black beans and bring to a boil. 5. Reduce heat and simmer until the sauce thickens, about 20 minutes. 6. Remove from heat and stir in the cilantro. 7. Place half of the mixture into one or more baking dishes, top with the eggs and spoon the remaining mixture around the eggs. 8. Bake in a preheated 350F oven until the eggs just start to set, about 5-8 minutes. 9. Top with the cheese and broil until it melts, no more than a minute or so.

Tomato and Feta Baked Eggs (makes 2 servings) javascript:void(0); Printable Recipe Ingredients: 1 tablespoon olive oil 1 small onion (diced) 2 cloves garlic (chopped) 1/4 teaspoon red pepper flakes (optional) 2 medium tomatoes (diced) 1/4 teaspoon oregano salt and pepper to taste 1 handful fresh herbs (chopped, I used dill and parsley) 1/2 cup feta (crumbled) 2 eggs Directions: 1. Heat the oil in a pan. 2. Add the onion and saute until tender, about 5-7 minutes. 3. Add the garlic and red pepper flakes and saute until fragrant, about a minute. 4. Add the tomato, oregano, salt and pepper and simmer until the sauce thickens, about 5-10 minutes. 5. Remove from heat and mix in the fresh herbs and feta. 6. Divide between two individually sized baking dishes, indent the centers with a spoon and crack the eggs into the indentations. 7. Bake in a preheated 425F oven until the sauce is bubbly and the egg whites have just set, about 8-14 minutes.