Smokey Baked Eggs Smokey Baked Eggs

Smoky Baked Eggs on Rye

There’s no limit to the number of ways you can serve baked eggs: choose any ingredients and pop them in the bottom of the ramekin dishes and top with an egg.

Summary

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Dietary Info: Dairy free, Vegetarian

Ingredients

  • 1 teaspoon groundnut oil
  • 1 garlic clove, crushed
  • 1 teaspoon smoked paprika
  • 200g baby spinach, washed
  • 2 large free-range eggs
  • 2 tablespoons half-fat crème fraîche
  • Pinch smoked paprika
  • 4 plum tomatoes
  • 2 slices spelt or rye bread

Preparation

  1. Preheat oven to 220°C/425°F/Gas mark 7
  2. Place the oil, garlic and paprika in a non-stick saucepan, and set over a medium heat. When the garlic starts to sizzle, add the spinach, stir well and cover.Leave to cook for 2–3 minutes with the lid on, until the spinach is wilted.
  3. Divide the spinach and the garlicky oil between 2 lightly oiled ramekin dishes, then break an egg into each one.
  4. Spoon a tablespoon of crème fraîche over each egg, and sprinkle with a pinch of smoked paprika.
  5. Put in the oven for 15 minutes. Put the tomatoes on the baking tray with the ramekins and roast for 15 minutes.
  6. Toast the spelt or rye bread. Use a knife to smash the cooked tomatoes on top of the toasted bread.
  7. Serve the eggs in their ramekin dishes while still warm, with a slice of the tomato-topped toast accompanying each one.

Jennifer’s Tip

There’s no limit to the number of ways you can serve baked eggs: choose any ingredients and pop them in the bottom of the ramekin dishes and top with an egg. Roasted red peppers, smoked salmon, and a few shavings of Parmesan all work well.

Recipe taken from Jennifer Irvine’s Diet for Food Lovers

Smokey Baked Eggs