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Baked Brunch Eggs
This is an old favourite of mine that I think makes a great brunch treat. Baked eggs are sometimes overlooked when it comes to a lazy breakfast or brunch, overshadowed by the more glamorous smoked salmon and soft scrambled egg, the American style stack of pancakes, topped with everything from bacon and syrup to fruit salad and whipped cream and the tried and tested fry-up. With a little bit of forward planning this can be a great and delicious way to ease into your weekend. Prepare the tomato and vegetable base the day before, then in the morning pop the oven on, warm the sauce on the stove and when someone surfaces looking for breakfast just ladle some sauce into an ovenproof dish. Crack in a fresh egg, put it in the oven and in the time it takes to make a cup of tea and some toast you will have a tasty brunch with minimal fuss.
Ingredients
The Method
Serves 4 -6
olive oil, for frying
1 tin cherry tomatoes
1 red onion, chopped
2 courgettes, chopped
3 peppers, chopped
1 clove garlic, finely chopped
sea salt flakes and black pepper to taste
1 free range egg per person
1. Gently fry chopped vegetables and garlic in olive oil till softened and fragrant.
2. Add tomatoes, stir to combine then reduce heat and simmer for 20 mins.
3. Season to taste and keep warm or refrigerate till needed.
4. Spoon sauce into individual oven dishes, make a dent in the sauce with the back of a spoon and crack in an egg.
5. Bake in oven for 5-10 mins at 180 degrees C. or until egg is done to your liking.
6. Serve with buttered toast.
