Breakfast Baked Eggs

Quite why we call this dish Breakfast Baked Eggs escapes me as we rarely have it for Breakfast! It is a family favourite from way back that I had almost forgotten until I stumbled across a Baked Eggs recipe a while ago and it sprang to mind again. We would usually have it for Brunch on those lazy Sunday mornings when you have had a long lie in, plan a Roast or something for Dinner and don’t have time to fit in two meals before that.

Of recent times I have tended to have it for a light evening meal, particularly if there is a lurking dessert in the fridge and I don’t want anything too heavy. It’s also a godsend on days when I am running late and want something quick and tasty when I have finished work and my stomach feels as if my throat has been cut.  It pushes all the comfort food buttons.

Our local Bakery makes really tasty Salt and Pepper crusty rolls which are delicious with this, you need some good bread to mop up the tasty juices that are left. It also goes very well with Bacon and Cheese Loaf. As a little girl our daughter used to love dipping bread ‘soldiers’ into the soft egg yolk and would even tolerate the mushrooms to be able to do that, thankfully she has now grown to love mushrooms just as much as I do.

For this recipe use the best and ripest Tomatoes you can get your hands on, it makes a huge difference to the dish, as does the quality of the eggs.

When you are putting the dish into the oven it is important to make sure that the water in the roasting tin is boiling hot so that the eggs cook quickly rather than dry out, that way the yolks stay soft and the white is cooked but not rubbery. I tend to sprinkle the Cheese around the yolks as it’s much easier to see if they are cooked.

Ingredients

• 2 tsps Olive Oil
• 100 gms / 4 ozs sliced Mushrooms
• 2 large ripe Tomatoes, chopped
• 1 tbsp chopped fresh Tarragon or 1 tsp dried
• 2 large Eggs
• 2 tbsps grated Cheddar
• Black Pepper

Method