Baked Eggs
These delightful egg recipes offer a flavorful twist to your breakfast routine. From the savory Sicilian-style eggs with a burst of tangy flavors to the all-in-one croque madame featuring a gooey, cheesy delight, and the smoked mackerel, kale, and mustard creation adding a nutritious touch, these dishes promise a satisfying start to your day. Whichever you choose to indulge in, they are sure to elevate your breakfast experience with each delicious bite.
— Constant Cookbook
Ingredients
- 60g/2¼oz butter
- 4 eggs
- 2 handfuls of grated cheese
- salt and pepper
- additions: ham or mushrooms
Instructions
- For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6.
- Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes.
- Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8â12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like.
- For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6.
- Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper.
- Bake for 8â12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare.
- For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle.
- Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that.
- Bake for 10â15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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