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Baked Eggs with Tomatoes

May 12, 2017

 

Mother's Day is just around the corner and today I have the perfect easy brunch recipe for you to spoil your Mum with!  

 

What really makes these taste amazing is the combination of  aromatic fresh herbs, salty cheese and sausage and perfectly cooked eggs combined with lightly pan fried, slightly sweet, cherry tomatoes with a touch of apple cider vinegar.  It really is a flavor bomb that is so easy but oh so good!  Served up with some warm and crunchy toasted ciabatta bread and fresh butter and I would eat is any time of day!

  • I found it much easier to separate my eggs and I kept my yolks IN THE SHELL, this made it so much easier to pour back in but even if you broke one, I think you would be forgiven as they will still taste great. If you are in a rush you can just pop your egg, yolk and all on top and sprinkle on the salt, pepper, herbs and Parmesan.  

  • If you have a favorite type of sausage or herb that you love, this is the perfect recipe to experiment and incorporate them 

  • 1 found about 6-7 tablespoons of the egg white mixture per muffin pan worked well.

 

 

 

YOU WILL NEED

8 tablespoons of fresh grated Parmesan cheese

1+1/2 good quality  sausages (use whatever is your favorite pork, beef, chicken, smoked, bratwurst - anything will work) 

2 spring onions finely sliced

1 heaped tablespoon sliced pickled jalapeno peppers roughly chopped (about 8-9 peppers)

1/2 teaspoon finely chopped fresh thyme 

6 eggs separated (see my pointers above)

1 teaspoon finely chopped fresh thyme 

Fresh black pepper

Fresh thyme leaves for serving

Chilli flakes (optional but I love chilli on most things)

 

9-10 grape tomatoes

1 tablespoon apple cider vinegar

 

Oil for frying

 

Extra fresh thyme & parsley 

 

METHOD

  1. Grease a 6 cup Texas Muffin pan with butter and set aside and preheat your oven to 180C/375F.

  2. In a medium sized non-stick saucepan, take a little oil and gently fry your sausages until they are evenly browned on the outside.  Set aside.

  3. Place one tablespoon of grated Parmesan cheese evenly over the bottom of each pan.

  4. Take your slightly cooled sausages and slice.  Add a few slices of sausage in each muffin pan over the Parmesan cheese.  You should have some sausage left over and you will need it for the topping but if not, don't worry, it is just a presentation thing really.

  5. Add the chopped jalapeno peppers evenly over the sausage.

  6. Add 3/4 of spring onion dividing evenly into the muffin pans.

  7. In a small mixing bowl, take the egg whites and add the remaining two tablespoons of Parmesan cheese, thyme leaves, and a good crack of fresh pepper and gently whisk them all together.

  8. Place 5-6 tablespoons of the mixture into each muffin pan until they are all evenly covered by the egg white mixture.

  9. Gently place each yolk into each muffin pan.

  10. Place one slice of sausage to the side of yolk in each muffin pan.

  11. Give one more good crack of pepper over each egg.

  12. Bake for 15 minutes or until the white of the egg is set to your liking.

  13. While eggs are cooking, take a medium sized non-stick saucepan and over medium heat add about a tablespoon of oil and place your grape tomatoes CUT side down onto the pan and add the apple cider vinegar and cook until the tomatoes are softened and are a little charred and caramelized, this will take around 5-7 minutes and shake them in the pan to ensure they don't stick but  DO NOT turn over.  Once cooked turn off stove and reserve.

  14. Once eggs are done remove gently from your muffin pan and plate up with a sprigs of extra fresh thyme, parsley and/or spring onions if desired.

  15. Add your tomatoes, cut side up and serve with freshly toasted ciabatta or sourdough bread and butter. 

SERVES 6

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