Crunchy baked eggs

Crunchy baked eggs

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(4 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
Perfect for brunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal342
  • fat21g
  • saturates9g
  • carbs29g
  • sugars0g
  • fibre2g
  • protein11g
  • salt1.12g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red pepper, deseeded and sliced
  • 3 plum tomatoes, chopped
  • 2 tbsp chopped fresh basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 50g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 garlic clove, crushed
  • 4 medium-thick slices white bread
  • 4 small eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

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Comments, questions and tips

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8th May, 2010
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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