Oven Baked Eggs

This is a brilliant breakfast recipe as it doesn't require cooking eggs over a stove, not always practical with little ones first thing in the morning. Just prep the eggs, in any oven proof dish and cook in a hot oven, until the eggs are completely set. Serve with crusty bread, or sticks of toast for toddlers. 

prep 5 mins / cooking 15 - 20 mins

  • free range eggs, 1-2 per person

  • tomato passata

  • suggest toppings - fresh spinach leaves, chopped avocado, chopped chives or chopped parsley, grated cheddar (pasteurised) or crumbled feta, yoghurt

  • serve with crusty bread, or sticks of toast for toddlers

Preheat the oven to 180°C. Take an oven proof baking dish and fill with a layer of tomato passata. Make slight indentations, with a spoon, where you want to crack your eggs (try to space evenly) Crack the eggs into these indentations, coating as many eggs as you want per person. Then cook in a hot oven, for 15 - 20 minutes, or until the eggs are set.

Remove from the oven and allow to cool, giving you time to prep toppings, see suggestions. Then serve with crusty bread, or sticks of toast for toddlers.  

n.b. If you have time ~ you can add extra toppings:
avocado, herbs, spinach leaves, grated cheese

eggsMiriam Cooper