Tomato cream baked eggs

    13 min

    A simple and tasty recipe for baked eggs with tomato purée and cream, perfect for one. This recipe can very easily be adapted to make more servings. Enjoy with a thick slice of hot-buttered toast.


    Dorset, England, UK
    5 people made this

    Serves: 1 

    • 1 tablespoon butter
    • 2 teaspoons tomato purée
    • 2 eggs
    • salt and pepper to taste
    • 2 teaspoons double cream
    • 1 teaspoon minced fresh chervil or parsley

    Prep:5min  ›  Cook:8min  ›  Ready in:13min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Place butter in the bottom of a large ramekin.
    3. Bake in the oven for a few minutes to melt the butter.
    4. Remove the ramekin from the oven. Mix the tomato purée into butter and break in the eggs. Season.
    5. Bake in the oven for 6 to 8 minutes until lightly set.
    6. Pour over cream, sprinkle with herbs and serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    Very simple and delicious. I added the cream halfway through the baking time and served with toast points.  -  09 Jan 2015

    Write a review

    Click on stars to rate