Classic baked eggs
19 min
This is an easy and fast way of preparing eggs, with finely chopped tomatoes and fresh herbs adding flavour, colour and nutrients.
Chrissie Lloyd
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Ingredients
Serves: 4
- Unsalted butter for greasing
- 2 tomatoes, finely chopped
- 2 tablespoons chopped mixed herbs, such as parsley, basil and chives
- 2 teaspoons English mustard
- 1 teaspoon Worcestershire sauce
- 4 tablespoons half-fat crème fraîche
- Salt and black pepper
- 4 eggs
Method
Prep:10min ›
Cook:9min ›
Ready in:19min
- Heat the oven to 200°C (400°F, gas mark 6). Lightly butter four small ramekin dishes and divide the chopped tomatoes and herbs between them. In a bowl, mix the mustard, Worcestershire sauce and crème fraîche. Add salt and pepper to taste and set aside.
- Break an egg into each dish on top of the tomato-herb mixture and transfer the dishes to a roasting tin half filled with hot water.
- Bake for 4-5 minutes or until the whites have begun to set. Spoon over the mustard and cream mixture and return them to the oven for a further 3-4 minutes. Serve at once with thick slices of wholegrain toast.
Nutrients per serving
Vitamins B12
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