Baked Eggs 3 Ways

How Do You Like Them Eggs?

Personally, I can eat eggs anyway - I love them! Baked, poached, fried, in a cake who cares - they're so rich and delicious. 

3 egg recipes

mexican eggs

Make your baked eggs in individual pans like I did or simply upsize into a larger pan. I have written the recipe for 4 people and a larger over-proof pan because this deliciousness should be shared :)

parma ham

eggs

potato and eggs

_ Baked Eggs 3 Ways

Ingredients

Serves 4 each

 

Mexican Baked Eggs

 

1 red onion, sliced

1 garlic clove, sliced

½ can black beans

1 can chopped tomato

1 tbsp hot sauce (of your choice)

2 jalapenos, thinly sliced

4 eggs

salt and pepper

6 teaspoons crème fraiche, optional

fresh coriander, for serving

cheesy nacho chips, for serving

 

Preheat your oven to 180’c. Fry the onion in an oven-proof pan until translucent and then add the garlic and fry for another minute. Add the black beans, canned chopped tomato and hot sauce and mix. Continue to cook until heated through and then add the jalapenos. Make 4 wells for the eggs. Crack in the eggs, season with salt and pepper and bake until eggs are cooked to your liking. I like my eggs medium, so I baked it for 6 minutes.

 

*If you are making individual portions like I did in my video – simple spoon out the bean mix into your little pans and continue with recipe steps.  

 

Italian Baked Eggs

 

1 can whole cherry tomatoes

8 slices Parma ham

1 ball buffalo mozzarella

small handful fresh basil

¼ cup parmesan, grated

4 eggs

salt and pepper

 

Preheat your oven to 180’c. Heat the can of tomatoes in an oven-proof frying pan until warmed through. Assemble the parma ham slices in the pan, tear over the mozzarella and the basil leaves and season with salt and pepper. Make 4 wells and crack the eggs into them. Sprinkle with parmesan and bake until the eggs are cooked to your liking.

 

*If you are making individual portions like I did in my video, simply assemble in individual oven-proof dishes.

 

Baked Green Eggs

 

2 handfuls baby spinach

1 small bunch chives

5 medium potatoes, diced & roasted

100g goats cheese

4 eggs

3/4 cup gruyere, finely grated

salt and pepper

 

Preheat your oven to 180’c. Place a handful of spinach in an overn-proof pan, toss in the potatoes and then add the last handful of spinach. Using kitchen scissors cut chives directly into the pan, crumble over goats cheese and season with salt and pepper. Make 4 wells and crack the eggs into them. Sprinkle over the grated gruyere cheese and bake until the eggs are cooked to your liking.

 

*If you are making individual portions like I did in my video, simply assemble in individual oven-proof dishes.

 

 

 

 

March 30.