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Baked eggs – lots of ways
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Total Time:
15 minutes
15 minutes
Elevate your brunch with versatile and quick baked eggs.
Ingredients:
- vegetable oil
- 4 large free-range eggs
- 20 g baby spinach
- 75 g quality cooked ham
- 70 g ripe cherry tomatoes
- 1 sprig of fresh basil
- 50 g smoked salmon
- a few fresh chives
- 50 g chestnut mushrooms
- a few drops of truffle oil
Instructions:
- Preheat the oven to its highest setting. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil. Prepare your filling by chopping the spinach, quartering the tomatoes, finely chopping the chives, or slicing the mushrooms. Distribute the fillings into the ramekins, crack eggs on top, and season with salt and pepper. Bake in the hot oven for 8 to 10 minutes until the egg whites are set yet the yolks are runny. Serve immediately.
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