Wednesday, June 6, 2012

Baked Eggs

Since we got to Melbourne, we realized that baked eggs seem to appear very frequently on menus. Always lovely to start the day with baked eggs for breakfast served in those cute mini casserole dishes at a comfy cafe. So, we decided to try our hand at making baked eggs, which believe me, just to make this simple baked eggs is so easy to make. To make this lovely dish is more of an assembly of ingredients that you've transformed. All you have to do is follow the short steps below and voila, baked eggs for breakfast. Of course the one you can add way more ingredients into it according to your preference. But here's a simple and quick way to get your baked eggs done! Here, we baked the eggs in ramekins and served it with some asparagus, guacamole and toast. Looking forward to making more baked eggs this holiday since it's quick and easy!
Ingredients: (Serves 2)
  • 10 small tomatoes for your tomato sauce
  • Ham slices/ sliced cooked sausages 
  • Cheese (we used cheddar cheese)
  • Salt and pepper
  • Extra virgin olive oil 
  • 2 eggs (you could add an extra egg if you're hungry)
Sides to complement the dish:
  • Toast
  • Roasted asparagus and tomato
  • Guacamole

  1. Tomato sauce: Firstly, start by roasting the tomatoes. Just drizzle the tomatoes with olive oil and season with salt and pepper. Roast them in the oven at 150 ºC for about half an hour. Till the skin breaks and the tomatoes can be mashed easily. You could keep one of the tomatoes for garnish. Remove the skin of the tomatoes and mash them till you get a slightly smooth but with still a few chunks of tomato in it. As you've roasted the tomatoes with salt and pepper there's no need to season it further, but do have a taste just in case.
  2. Baked Eggs: Place the ham/sausages, cheese and tomato sauce in the bottom of the ramekin. Crack the eggs into the ramekins and cover the ramekins with foil to prevent the top from browning too fast. Bake them in the oven at 150 ºC for 10-15 minutes. Take the foil off the last few minutes if you don't like your eggs too runny. Top the baked eggs with more tomato sauce and you're done.
  3. Roasted Asparagus: The same process applies from the tomatoes for the asparagus, drizzle with olive oil and season. It'll take a shorter time so put them in to the oven at the same time as the baked eggs. (Excuse our tiny asparagus!)

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