Crunchy Baked Eggs
In this savory recipe, slices of white bread are transformed into tasty baskets filled with a colorful mixture of sweet peppers, juicy tomatoes, and aromatic basil. Topped with rich, runny eggs, these flavorful breakfast treats are perfect for a leisurely weekend brunch. Enjoy the crispiness of the bread, the creaminess of the eggs, and the burst of flavors in every bite. Serve alongside a fresh green salad for a delightful and satisfying meal.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1 red pepper , deseeded and sliced
- 3 plum tomatoes , chopped
- 2 tbsp chopped fresh basil
- 50g softened butter
- 1 garlic clove , crushed
- 4 medium-thick slices white bread
- 4 small eggs
Instructions
- Heat oven to 180C/fan 160C/gas 4. Heat the oil, then cook the pepper until soft, stirring occasionally. Add tomatoes and basil, then cook, stirring, until the liquid has evaporated. Season, then set aside.
- Meanwhile, mix the butter and garlic together and use to butter both sides of the bread. Remove the crusts. Push the bread slices into the bases of a greased four-cup Yorkshire pudding tin and bake for 15 mins.
- Remove from the oven and divide the pepper mixture between the 4 bread-lined cups. Make a well in the centre of each, crack an egg into each well, season, then bake for 10 mins until the eggs are set. Serve hot with a green salad and some basil leaves.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 342 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.12 milligram of sodium
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