Baked Eggs (and others)
- 3 store-bought croissants
- raspberry jam
- 5 eggs
- 1/3 cup milk
- 1 tablespoon brown sugar
- Preheat oven to 160°C. Place four lightly greased 1-cup capacity ovenproof ramekins on a baking tray.
- Tear croissants into large pieces and spread each piece with a little raspberry jam. Divide the croissant pieces between the ramekins.
- Whisk together eggs, milk and brown sugar and divide evenly among ramekins. Bake for 30-35 minutes or until cooked through. Serve warm and sprinkled with a little cinnamon, if desired.
If starting to brown too much while cooking, cover with foil.
- 8 slices (100g) leg ham
- 150g baby spinach
- 2 tablespoons finely grated parmesan cheese
- 4 eggs
- Buttered toast, to serve
- Preheat oven to 180°C/160°C fan-forced. Lightly grease four 3/4 cup-capacity ovenproof dishes. Line base and sides of each dish with 2 slices of ham.
- Place spinach in a microwave-safe bowl. Microwave on high (100%) for 1 minute 30 seconds or until just wilted. Transfer spinach to a sieve. Using the back of a spoon, press down on spinach to drain excess liquid.
- Divide spinach between prepared dishes. Sprinkle each with 2 teaspoons parmesan.
- Gently crack 1 egg into each dish. Season with salt and pepper. Place dishes on a baking tray. Bake for 16 to 18 minutes or until eggwhite is just set. Remove from oven. Stand for 2 minutes. Serve with toast.
- 1 onion, diced
- 1 tbs olive oil, plus extra to grease
- 1 large pita bread, split into 2 rounds, each cut into quarters
- 200g shaved ham
- 1/2 cup chopped basil, plus whole leaves to garnish
- 12 cherry tomatoes, halved
- 6 eggs
- Preheat oven to 180°C. Heat oil in a frypan over medium heat and cook onions for 3-5 minutes until soft and lightly golden. Set aside.
- Lightly oil a 6-hole (200ml each) muffin tray. Line each hole with a pita quarter, discarding remaining 2 quarters. Divide onion, ham, basil and tomatoes into each tart and crack an egg on top. Cook for 25 minutes or until whites of the eggs are just cooked. Garnish with basil.
- Vegetable oil, to grease
- 8 eggs
- 125ml (1/2 cup) extra-light thickened cream
- 40g 97 per cent reduced-fat feta, crumbled
- 2 green shallots, ends trimmed, thinly sliced
- 1/4 cup finely chopped fresh chives
- Salt & freshly ground black pepper
- Toasted wholemeal bread, cut into fingers, to serve
- Preheat oven to 200°C. Brush eight 125ml (1/2-cup) capacity ovenproof dishes with oil to lightly grease. Crack an egg into each dish. Pour the cream evenly among dishes. Sprinkle with feta, shallot and chives. Season with salt and pepper.
- Place dishes on a baking tray. Bake in preheated oven for 10 minutes or until eggs are cooked to your liking. Serve immediately with toast fingers.
- 6 slices prosciutto, roughly chopped
- 1/4 cup finely chopped semi-dried tomatoes
- 50g feta cheese, crumbled
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh basil leaves
- 8 eggs
- Preheat oven to 200°C/180°C fan-forced. Grease four 3/4 -cup capacity ovenproof ramekins.
- Place prosciutto on a greased oven tray. Bake for 5 minutes or until crisp.
- Combine prosciutto, tomatoes, feta, parmesan and basil in a bowl. Sprinkle half the prosciutto mixture into prepared ramekins. Break 2 eggs into each ramekin. Top with remaining prosciutto mixture.
- Bake for 12 minutes or until eggs are just set. Serve.
- Melted butter, for greasing
- 1 tsp salt
- 1 tomato, cut crossways into 4 slices
- 150g baby spinach leaves, washed well, dried
- Pinch ground nutmeg
- Ground black pepper, to taste
- 25g (1/3 cup) finely shredded parmesan
- 4 eggs
- Sprigs of fresh chervil or snipped fresh chives, to serve
- 4 thick slices rye bread, toasted, buttered, cut into 2cm fingers, to serve
- Preheat oven to 200°C. Brush four 125ml (1/2-cup) ramekins with the melted butter to grease. Sprinkle the salt over 1 side of the tomato slices and place on paper towel. Set aside for 10 minutes to drain. Pat the tomatoes with extra paper towel to remove any excess liquid.
- Meanwhile, bring a medium saucepan of water to the boil over high heat. Add the spinach leaves and cook for 10-20 seconds or until they just wilt. Drain and set aside for 5 minutes to cool slightly. Use your hands to squeeze out any excess liquid.
- Line each ramekin base with the spinach, sprinkle with the nutmeg and season with pepper. Top with the tomato slices and sprinkle with the parmesan. Break an egg into each ramekin. Place ramekins in an ovenproof dish and pour enough boiling water into the dish to come halfway up the side of the ramekins.
- Bake in preheated oven for 12-15 minutes or until the whites of the eggs are just set and the yolks are still soft. Remove the ramekins from the water and wipe each dish to dry. Place on serving plates, top with the chervil or chives and serve immediately with the toast fingers.
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