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How to cook eggs #2 Baked Eggs

This is one of my favourite weekend breakfasts. It takes a little bit of forward planning but I always think it’s worth it and I always wonder why we don’t eat baked eggs more often. Well I’ll tell you why we don’t eat it more often, it’s because I’m not quite organised enough but I’m sure you could do better.

Weekend breakfasts were one of the great things we discovered when we moved to Oz. The Poms aren’t very adventurous when it comes to breakfast and they certainly don’t make an event of it. The full English breakfast is basically a fry up of eggs, bacon, sausage, tomato, mushroom and possibly black pudding and also maybe some hash browns, baked beans and fried bread, also known as a heart attack on a plate.

I’d never been out for breakfast prior to 2006 so moving to Oz opened up a whole new world of breakfasts for me. Nowadays I’m quite partial to sweetcorn fritters, and the odd eggs Benedict, but my real favorite is baked eggs. So enough of the waffle, if you would like to recreate this at home here’s how I do it, and unless you get up really early I would suggest you make the tomato sauce on Friday night.

Baked Eggs (serves 2)

1/2 onion finely diced
1 tin plum tomatoes
Olive oil
Salt and pepper to taste
4 eggs

Gently fry the onions in a medium saucepan until soft. Add the tin of tomatoes and simmer until reduces to a thick sauce, about 20-30 minutes. once thickened allow the sauce to cool, then place in the bottom of 4 small ramekins or two larger ones.  The sauce can be kept in the fridge until the next morning if you are being organised.

Preheat the oven to 180 degrees Celsius. Make a small well in the centre of the tomato sauce so that the egg will sit nicely on top of the sauce. I crack each egg into a cup before I put it onto the sauce so that I make sure I get it in the right place without breaking the yolk. Pour the eggs onto the tomato sauce in each ramekin then bake in the preheated oven until the white is cooked but the yolk is still goey – about 12 minutes, unless you like your yolk firmer, in which case I would go for about 15 minutes.

Serve with crusty bread and butter or toast soldiers and enjoy your lazy weekend breakfast.

If you are eating breakfast closer to lunch time you might also want to fry some chorizo and add it to the tomato sauce making it a more substantial dish.  Great for brunch, but even I struggle with chorizo and its strong garlic flavour first thing in the morning!

Comments

Comment from Gaby
Time February 19, 2012 at 3:40 pm

I only have baked eggs in very special occasions but they’re totally worth the hassle.

Comment from Linda
Time February 19, 2012 at 6:53 pm

Pooh sounds yum! I have only ever seen baked eggs with spinach and cream, so this looks more like something I could make at home and the lactose intolerant ones could eat!!!

Comment from Linda
Time February 19, 2012 at 6:54 pm

Pooh should be oooh sorry!

Comment from nic
Time February 19, 2012 at 6:59 pm

Haha, you can say pooh if you like! Yes definitely one that everyone could eat in your house Linda, and it would be even better with tomatoes from the garden.

And yes Gaby, they are worth the hassle, you just have to predict what you want for breakfast at least 12 hours in advance!

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