Crunchy baked eggs
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4 out of 5.4 ratingsRate
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Perfect for brunch
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
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1 red pepper
deseeded and sliced
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3 plum tomatoes
chopped
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2 tbsp chopped fresh basil
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50g softened butter
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1 garlic clove
crushed
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4 medium-thick slices white bread
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4 small eggs
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Nutrition: per serving
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kcal342
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fat21g
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saturates9g
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carbs29g
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sugars0g
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fibre2g
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protein11g
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salt1.12g
low
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Method
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step 1
Heat oven to 180C/fan 160C/gas 4. Heat the oil, then cook the pepper until soft, stirring occasionally. Add tomatoes and basil, then cook, stirring, until the liquid has evaporated. Season, then set aside.
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step 2
Meanwhile, mix the butter and garlic together and use to butter both sides of the bread. Remove the crusts. Push the bread slices into the bases of a greased four-cup Yorkshire pudding tin and bake for 15 mins.
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step 3
Remove from the oven and divide the pepper mixture between the 4 bread-lined cups. Make a well in the centre of each, crack an egg into each well, season, then bake for 10 mins until the eggs are set. Serve hot with a green salad and some basil leaves.
Recipe from Good Food Vegetarian Christmas, December 2006
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A star rating of 4 out of 5.4 ratings
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