Crunchy baked eggs

Crunchy baked eggs

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Perfect for brunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
342
protein
11g
carbs
29g
fat
21g
saturates
9g
fibre
2g
sugar
0g
salt
1.12g

Ingredients

  • 1 tbsp olive oil
  • 1 red pepper, deseeded and sliced
  • 3 plum tomatoes, chopped
  • 2 tbsp chopped fresh basil
  • 50g softened butter
  • 1 garlic clove, crushed
  • 4 medium-thick slices white bread
  • 4 small eggs

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Method

  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.
  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.
  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 magazine, December 2006

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Comments

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froog1120's picture
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This was a great dish for a quick supper after I got in late from work. I only made one slight change which was to sprinkle some grated cheese over the eggs before I baked them... Mmmmmm.
Really fast, really easy, really tasty.

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