Eggs are for breakfast, but it is easy to quickly become bored by the same recipes. Here is a simple baked egg recipe that that lets you incorporate delicious vegetables into your daily eggs on toast.
In this recipe I add tomatoes and shallots, but you can easily add in other ingredients such as mushrooms, chopped spinach, ham and so on.
Preparation Time: 1 minutes
Cooking Time: 10-20 minutes
Serves: 1 Egg per person
Ingredients 1 large egg
1/2 tomato, chopped
Tablespoon of chopped shallots
Lightly grease a small baking dish, such as a large ramekin.
Break the egg into the dish.
Drop the chopped tomato into the egg white so that just the tops are sticking out so that when the egg is cooked you will still see a little bit of red poking out.
Then sprinkle the chopped shallots over the whole egg.
Bake at 200C for between 10 and 20 minutes. 10 minutes will give you nice runny yolks and twenty minutes will make the yolks hard. I usually cook my eggs for 15 minutes which leaves the yolks a little runny.
Once cooked removed the dish from the oven. Then carefully lift out the eggs using two spoons and serve on toast.
You can also simply tip the egg out upside down. However this puts all the ingredients on the bottom. To get around this problem you can make upside down eggs by putting the vegetables on the bottom of the dish then breaking the egg on top.