So you have a house guest for breakfast and you want to impress the pants off them (literally or otherwise)?
Or you’d like to spoil that special someone whose already in your life?
Fancy a break while you cook the kids breaky?
1/4 Chopped Tomato
Handful grated cheese
Fresh Sage, Thyme, Oregano
1/6 Spring Onion and Chive Cream Cheese Wheel
(You can make many at a time – in these pictures I’m doing a batch of three)
1. Preheat oven to 190 degrees Celsius
2. Spray bottom of ramekin with spray oil
3. Chop mushroom and cover base of ramekin
4. Finely chop herbs and cover mushroom base
5. Thinly slice tomato and add
6. Break apart cream cheese (large chunks is nicer) and pop on top
7. Crack in two eggs. Jiggle the ramekin to get the egg white down.
8. Sprinkle grated cheese over the top
9. Bake in the oven for around 20 minutes
(slightly less for runnier eggs, go longer for harder eggs)
10. Serve in or out of ramekin.
I like to run a knife around the edge of the ramekin and tip the egg onto a plate.
Add some beetroot relish and toasted sour dough to really go cafe style
To add some protection to your eggs (that oven is hot) you can pop a layer of baby spinach on top (between the eggs and the cheese). This seals in the ramekin and semi-poaches the eggs.
The beauty is that whatever you have in the fridge can be thrown in to make something beautiful.
Change the ingredients around to suit your tastes.
I have made a spicy Mexican styled one with capsicum base, smoked paprika and chilli.
Another favourite is the Italian themed baked eggs: basil, oregano, tomato paste, garlic, eggs and parmesan cheese.
Try and stick with flavour themes to get the best end result.