Wednesday, 3 October 2012

Italian Creamy Baked Eggs

Okay, I bet many Italians would sob at my adaptation on traditional flavours, but for me it works. These eggs are smooth and rich in a very unexpected way. A slightly alternative breakfast, great for low carb diets. Serve with toast fingers for dipping if you're that way inclined.

Italian Creamy Baked Eggs


2 sun dried tomatoes, finely chopped
2 eggs
2 tbsp double cream
1 tsp pesto

Serves 2
Nutrition: 173 calories, 1g carbs, 15g protein (without toast)

Preheat oven to 180C/160C (fan)/gas mark 4.

Grease 2 ramekins.

Mix the tomato with the pesto, and divide between the ramekins.

Break an egg on top of each tomato-pesto ramekin.

Drizzle 1 tbsp of cream over each egg.

Bake for 15-18 minutes (eggs will continue to cook within the ramekin outside the oven).

Stand for 2 minutes and serve.

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