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Crunchy baked eggs

Crunchy baked eggs

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A star rating of 4 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Perfect for brunch

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal342
fat21g
saturates9g
carbs29g
sugars0g
fibre2g
protein11g
low insalt1.12g
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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

Method

  • 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.

  • 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.

  • 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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Overall rating

A star rating of 4 out of 5.4 ratings
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