I’ve always been particularly proud of my omelettes, my older sister used to tell me how good they were, probably to get out of cooking them herself but I only learnt of baked eggs recently. I was deprived of the pleasure until I moved in with a friend. He trained a lot (as personal trainers do) and eggs were one of his favourite ways of consuming protein. He was more skilful than me, he knew the importance of textures in food and had a natural flare for what flavours go well together. He had a way of making his, usually with strong blue cheese and plenty of salt and pepper. And I had a way of making mine, usually with crispy kale and sun-dried tomatoes.
Baked eggs are perfect on their own or made simply with vegetables but we experimented one day by adding pesto and we loved it. Hope you do too…
1 tbsp olive oil
2 handfuls of kale/spinach
3 asparagus spears
4-5 cherry tomatoes/sun-dried tomatoes
1/2 tbsp pesto
Salt and Pepper
Pre heat your oven to 180 degrees. Grease your ramekin with a tablespoon of olive oil making sure you grease all of the sides so the egg doesn’t stick. It might still stick but its quite nice when it does, crispy. Add your kale, chopped onions, asparagus and tomatoes to the bottom of your ramekin. Add another little dash of olive oil and salt and pepper. Spread the ingredients out evenly and add your pesto. Lastly crack your eggs on top and pop the lid on. Bake them for 25-30 minutes. That easy folks. That easy.