Monday, 17 February 2014

Baked Eggs – 4 ways...Monday blues...nah!! Monday Funday!!

Baked Eggs – 4 waysas simple as it can bethe perfect breakfast to face your Monday blues

Baked Eggs – 4 ways


  • Eggs
  • Oil or butter, to sauté your veggies
  • Fillings, Quantities depend on your dish size, taste and whether u r in the mood for chopping!! Below is what I used, you can add whatever you want:
    • 1st Ramekin: Bacon, Onion, Tomatoes, Salt and Pepper
    • 2nd Ramekin: (my Indian touch) Garlic paste, Green chili paste, Onion, Tomatoes, Coriander leaves, Salt and Red Chili powder
    • 3rd Ramekin: Garlic, Onion, Tomatoes, Mushrooms, Salt and Pepper
    • 4th Ramekin: Garlic, Onion, Tomatoes, Spinach, Salt and Pepper
  • Oil or butter, to grease the dish
  • Parmesan Cheese, as much or little as you want or you can skip (I would suggest not skipping)
  • Salt and Pepper, to taste
  • Milk or Cream, 1 tbsp per ramekin 



Preheat oven at 190C.

Heat oil/butter on medium heat and sauté the fillings lightly.

Grease the ramekin or baking dish.
Fill it halfway with the veggie fillings you have prepared. Top it with a little cheese.

Make a slight indent in the centre of the filling with the back of a spoon and break the eggs into it. Add a pinch of salt and pepper on top, followed by a little more cheese.

Spoon 1 tablespoon milk or cream on top of the egg to prevent drying out – do not stir.

Transfer the ramekins to a baking sheet and then into the preheated oven.

Bake for 15-20 minutes- depending on how you like your eggs. (Baking time will also depend on the size of the dish you are using and the number of eggs you are using in a dish)

Eat as is or with buttered toastand now you are ready to face the world on a Mondaygo, go, go and conquer it!!!

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