Apr 24 2008
Healthy Eating Recipe 11 - Breakfast Baked Eggs
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I’m a great believer in Breakfast – if you start the day off properly with a well balanced meal, you seem to function better all day – and your body is better for it too. Trying to do a day’s work on an empty stomach is really not sensible, you soon find yourself flagging and unable to function properly. During the working week we tend to breakfast on the run but at weekends when you have a little more time, you can do something a little more special.
This baked egg dish is a real favourite of my family, either just as it is or if we are promoting it to ‘Brunch’ after a long lie in perhaps, I might add some crisply grilled lean bacon, or maybe some fresh muffins. I like to use Tarragon but you can substitute any favourite herb.
Serves 4
Ingredients:-
2 tsp olive oil
4 ozs (100 gms) sliced mushrooms
2 large ripe tomatoes – chopped
1 – 2 tbsp chopped fresh Tarragon (2tsps if using dried)
4 eggs
Black Pepper to taste
Warm the oil in a pan and gently cook the mushrooms for two or three minutes.
Add the tomatoes, tarragon and pepper and remove from the heat
Pour everything into an oven proof dish and make 4 hollows in the mixture
Break an Egg into each hollow
Put the dish into a large roasting tin with sufficient hot water to come half way up the sides of the oven proof dish
Bake at 180C, 350F or Gas mark 4 for about 10 minutes or until the eggs are cooked toyour taste.
Serve!
