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Baked Eggs
with Mozzarella cheese and tomatoes
Ingredients
| 4 | eggs |
| 1 | spring onion, finely chopped |
| 2 | tomatoes, peeled, seeded and diced |
| 1 | mozzarella cheese, cut into 1cm cubes |
| 5 | black olives, pitted and sliced |
| 5 leaves | basil, roughly chopped |
| salt | |
| cayenne pepper | |
| 100 ml | single cream |
| 2 sprig(s) | parsley |
| butter |
Method
Preparation time: ca. 10 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Preheat the oven to 200°. Butter 4 ramekins.
In a small bowl combine tomato, spring onion, olives, Mozzarella cheese and basil. Season to taste with salt and cayenne pepper. Divide the mixture among the ramekins.
In a small saucepan, heat the cream until almost boiling. Pour over the mixture in the ramekins and break an egg into each. Place the ramekins into a deep baking tray. Add enough boiling water to come 2/3 up the sides of the ramekins.
Bake for 10-15 minutes until the eggs are just set.
Garnish with parsley and serve with fresh white bread.
In a small bowl combine tomato, spring onion, olives, Mozzarella cheese and basil. Season to taste with salt and cayenne pepper. Divide the mixture among the ramekins.
In a small saucepan, heat the cream until almost boiling. Pour over the mixture in the ramekins and break an egg into each. Place the ramekins into a deep baking tray. Add enough boiling water to come 2/3 up the sides of the ramekins.
Bake for 10-15 minutes until the eggs are just set.
Garnish with parsley and serve with fresh white bread.
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