Eggs! A gift in their versatility and endless uses. I love eggs and I will readily admit that I only really learned to fry an egg after I met himself. Scrambled eggs I could manage no problem, but fried eggs were a no-go for me. Himself showed me his sure fire way, and at last I could treat myself to the sometimes necessary crispy fried egg. All you need to do is use the smallest frying pan you have, heat a tbsp of oil (I use olive oil as I like the flavour) and once the oil is shimmery add your egg and cover with a saucepan lid. Leaving the egg alone for the couple of minutes it takes, is the secret to the perfect fried egg. It should take no more than 3 or 4 mins for a soft runny yolk, for the white to be cooked with a slightly crispy base. Eat it between soft white bread, or on toast with a nice sprinkle of sea salt on top. It is time consuming, but whenever I do the full breakfast, I always do the eggs individually, they are worth waiting for!
But back to my baked eggs. On the days when I get the house to myself, I like to treat myself to a nice lunch. These baked eggs are particularly good for those days when you don’t get the chance to have a proper breakfast and end up starving. This recipe serves one.
2 eggs, at room temperature
2 slices of cooked ham, of your choice
Sea salt & Pepper
Pinch of chopped fresh chives
Preheat the oven to 180C fan/200C. Grease two ramekins with some butter and line with the sliced ham, being careful not to poke any holes in the meat. Gently break an egg into each ramekin. Season with salt and pepper and sprinkle over some of the chives, then dot a little bit of butter on top of each yolk. Bake in the oven for 12-15mins, until the white is softly solid but there is still a wobble to it and the yolk. Serve with the tomato salad.
Balsamic Tomato Salad
10 on the vine cherry tomatoes, quartered
Some red onion, very finely chopped
1tsp extra virgin olive oil
Half tsp balsamic vinegar
Sea salt & black pepper
Pinch of sugar
While the eggs are baking, mix all the ingredients for the salad together and leave it sit for a little while.
Once the eggs are baked, carefully remove from the ramekins and serve with the tomatoes. If you want, you could serve with some thick toast or fresh crusty roll.