Classic baked eggs

Classic baked eggs


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About this recipe: This is an easy and fast way of preparing eggs, with finely chopped tomatoes and fresh herbs adding flavour, colour and nutrients.

Chrissie Lloyd

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

Prep:10min  ›  Cook:9min  ›  Ready in:19min 

  1. 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.
  2. 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.
  3. 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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