How do you do Sunday Breakfast? If I want to make a fancy cooked breakfast it often turns into second breakfast, or even lunch. As much as I love cooking I despair at even the sight of pots and pans, bleary eyed and yearning for coffee and familiarity. I need a sit down and a snack before I can even contemplate cracking eggs and slicing bread.
If you’re like me, then this is the cooked breakfast for you. Easy while still half asleep – just be sure not to slice a finger off – the eggs look after themselves. Prepare the sauce, crack the eggs on top, nestle them in the oven then, while you’re drinking your coffee and perusing the newspaper, they magically cook themselves.
Mere minutes later they are set and a turn of the pepper mill and a whisp of olive oil is all they need before being spooned onto toast and gobbled up. This dish wakes gently you up, is it comfort food – there are no taste sensations instead it is the perfect winter breakfast dish, and at breakfast time too.
Baked Eggs
(serves 2)
1 spanish chorizo, cubed
1 tomato, cubed
1 clove garlic, sliced
2T lemon juice
handful chopped fennel
4 eggs
Fry chorizo until browned and fragrant, add tomato, garlic and cook until soft. Add fennel and cook lightly. Season with dried chilli, salt and pepper and add lemon juice. Divide into two ramekins and top each with two eggs. Bake in hot oven for 10 – 15 minutes, or until whites are set and yolks still runny.
Serve with turkish toast or sourdough, eat.
2 Comments
I love baked eggs. But have never thought of cooking them for breakfast! It’s much more something I’d put together for a quick lunch, or a light dinner. Aren’t they easy to make though, and so delicious. One of those dishes where the sum is so much more than you’d think from the individual components.
Hi Kathryn, I now love baked eggs too!
I find it so interesting the way other interpret things, see, I would have never thought to cook/eat baked eggs for lunch or dinner – but now I just might. You are right, easy and delicious.