A great idea for a weekend brunch! Perfectly cooked eggs baked over cheese, sausage and fresh herbs - perfection!
Let me start by saying these Baked Eggs with Tomatoes are the perfect brunch recipe! The combination of aromatic fresh herbs, Parmesan cheese and good quality sausage in the egg really complement the lightly pan fried, slightly sweet and tangy cherry tomatoes thanks to a touch of apple cider vinegar. It's a flavor bomb that is so easy but oh so good! Served up with some warm and crunchy toasted ciabatta, sourdough bread and fresh butter, well I would eat this any time of day!
MY TIPS
I found separating my eggs and keeping the yolks IN THE SHELL made it much easier to pour back into the muffin pans. If you are in a rush you can just crack the egg on top and sprinkle on the salt, pepper, herbs and Parmesan.
Use your favorite type of sausage or chopped up bits of bacon, salami or chorizo instead
Add your favorite herbs as this is the perfect recipe to experiment and incorporate them in
1 found about 6-7 tablespoons of the egg white mixture per muffin pan worked well.
YOU WILL NEED
For the Eggs
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)
6 eggs separated (see my pointers above)
1 teaspoon finely chopped fresh thyme
Fresh black pepper
Fresh thyme, chopped parsley or chopped spring onion for garnishing (optional)
Chilli flakes (optional but I love chilli on most things)
For the Tomatoes
9-10 grape tomatoes
1 tablespoon apple cider vinegar
Oil for frying
METHOD
Grease a large 6 cup Texas Muffin pan with butter and set aside and preheat your oven to 180C/375F.
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.
Place one tablespoon of grated Parmesan cheese evenly over the bottom of each pan.
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.
Add the chopped jalapeno peppers evenly over the sausage.
Add 3/4 of spring onion dividing evenly into the muffin pans.
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.
Place 6-7 tablespoons of the mixture into each muffin pan until they are all evenly covered by the egg white mixture.
Gently place each yolk into a muffin pan.
Place one slice of sausage to the side of yolk in each muffin pan.
Give one more good crack of pepper over each egg.
Bake for 15 minutes or until the white of the egg is set to your liking.
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 set aside.
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.
Add your tomatoes, cut side up and serve with freshly toasted ciabatta or sourdough bread and butter.
SERVES 6
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