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