Oven Baked Eggs
This is a really useful breakfast recipe as it doesn't require cooking eggs over a stove; which for me is not always practical with little ones first thing in the morning. Just add the ingredients to an oven proof dish, then cook through in a hot oven until the eggs are completely set. The combinations are endless, make this recipe your own and add to my suggested toppings. Best served warm with crusty bread, or toast sticks.
For adults you could serve with a spiked* yogurt on the side (*spike with garlic, dill or other chopped herbs, or spices, or chilli oil).
ingredients ~
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
To make oven baked eggs ~
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 cool until warm, giving you time to prep toppings, crusty bread, or toast sticks.
some more information and links on eggs ~
the latest NHS guidelines on eggs and weaning
eggs can be a high allergen food. This is not suitable for children with an egg allergy.
look for the red lion stamp: to ensure your eggs are top quality