Eggcellent baked eggs recipe
Hearty vegetable soup recipe
May 12, 2020
Dawn Fisher Artist
May 14, 2020
Ingredients
Sicilian-style eggs:
For the all-in-one croque madame:
For the smoked mackerel, kale and mustard:
- 9 cherry tomatoes, halved
- 1 sliced garlic clove
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- 5 basil leaves, torn, plus a few extra to serve if you like
- 5 pitted sliced olives
- 1 large egg
- 1 tsp small capers, rinsed
- salt and freshly ground black pepper
- crusty bread or warm ciabatta, to serve (optional)
For the all-in-one croque madame:
- 1 thick slice of bread from a small loaf (such as ciabatta) – about
- 40g/1½oz
- 2 tsp olive oil
- 2 slices cured ham, such as like prosciutto or Parma ham
- 2 tbsp stock (Chicken or Vegetable)
- 1 large egg
- 20g/¾oz gruyère cheese, coarsely grated
- chopped parsley or chives, to serve (optional)
For the smoked mackerel, kale and mustard:
- small handful chopped kale
- small handful chopped kale
- ½ lemon
- 75g/3oz crème fraîche
- 1 tsp grainy mustard
- 50g/2oz hot-smoked mackerel
- 1 large egg
- wholemeal toast or rye bread
Eggcellent baked eggs!
As it has recently been Easter, we are crazy about eggs! From scrambled, to poached for breakfast, brunch, lunch or dinner, eggs seem to be the most flexible food.
Todays recipe gives you 3 variations of baked eggs…
Sicilian-style eggs – method:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Spread the tomatoes and garlic over the base of a small ovenproof dish. Shower over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes.
- Then, scatter the torn basil and the olives over the tomatoes, then making a space in the centre, crack the egg into the space. Sprinkle the rest of the olives and the capers over the top with the second teaspoon of oil, and some more black pepper. Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve with optional crusty bread.
All-in-one croque madame – method:
- For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6.
- Tear the bread into small chunks and mix with the olive oil in a small ovenproof dish. Shred the ham into pieces and add to the bread, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper.
- Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or chives if you have some in your store cupboard.
Smoked Mackerel baked eggs – method:
- For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle.
- Put the kale in a sieve and pour over the kettle water to wilt. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that.
- Bake for 10–15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread and serve the lemon wedge alongside for squeezing juice over.
These eggcellent recipes work at any time of the day and is a family favourite! To get fresh eggs and poultry delivered directly to your door, check out family owned Pretty Peckers!
