These babies are my go-to for weekend breakfasts! Not only are they delicious, they're a great way to use up the vegies in the fridge that are further past their hey-day than Ozzy Osbourne and Lindsay Lohan combined.
Baked Eggs (makes 1)
- 2 whole organic, free-range eggs
- Olive oil
- Half a tomato, diced
- Ricotta or cottage cheese
- Leftover vegies & herbs, chopped
- Nutritional yeast or parmesan cheese
- Pre-heat the oven to 180 degrees celsius (fan-forced)
- Grab a ramekin and pop some olive oil in the bottom and around the edges (I sometimes use pesto - yum!). This will stop your vegies and egg from sticking, meaning less washing up effort.
- Pop some of the tomato in next, plus half your vegies
- Crack one egg into the ramekin
- Layer the rest of your tomato and vegies in, then crack the second egg on top
- Grab a teaspoon and put dollops of the ricotta or cottage cheese onto the top of your eggs - about 2 or 3 teaspoons total
- Sprinkle the top with some salt & pepper (I love using pre-prepared herb/salt mixes!) parmesan cheese or nutritional yeast (Nutritional yeast isn't as gross as it sounds. It's a great source of protein and B vitamins and comes as flakes. It's got a great cheesy flavour - perfect if you're avoiding dairy. Pick some up at health food stores, or I got mine from iHerb.com)
- Pop your ramekin on a baking tray and bake for aboooouuut 15 minutes.
- You want the whites to still be a little bit gooey. The ramekins will still be very hot when they come out of the oven so the whites will continue to cook. If you wait until the whites are fully cooked in the oven, you end up with a hard yolk :-(
- I love to dig in with a spoon and break the top yolk so it runs into the vegies...mmmm
- Yummy with some organic ketchup or if you're feeling a little naughty, delish with HP sauce
- DON'T FORGET: your ramekin will be very hot. Put it on a plate and use a tea towel if you need to hold the ramekin when you eat, you silly sausage!