Baked-eggs

Baked Eggs in Tomatoes Recipe

Make this healthy breakfast or brunch meal which is filled with protein and will keep you full until lunchtime.

The recipe is simple enough for beginners to create themselves, and requires just four ingredients for a delicious meal. Serve with some sliced avocado for extra flavour, and freshly squeezed orange juice.

RELATED: 3 Quick Lunch Recipes That Fight Fat

Serves 4

Ingredients

4 large tomatoes

1 cup cooked rice

1 tablespoon pesto (optional)

4 eggs

Method

  1. Cut the top from each tomato, then remove the centre until completely hollow. Allow the tomatoes to drain on a paper towel for a few minutes, then sprinkle with some salt for a sweet and sour taste.
  2. Preheat your oven to 180ºC, and in the meantime scoop in some cooked rice into each tomato – this creates a fluffy body for the egg once it’s been cooked. Top-off with pesto (optional), and place the tomatoes onto a lined baking tray.
  3. Break an egg into the top of each tomato, then bake in the oven for 20 minutes. Season with pepper, and serve immediately.

Image and Recipe via Taste, Brooklyn Supper

December 20, 2014

Tomato, Kale, and Feta Baked Eggs

Start you day with a wholesome meal of baked eggs – with a twist! Add a bunch of cooked kale and sprinkled feta over the top of your eggs for some added protein and antioxidants which will keep you feeling fuller for longer.

Disguise the taste of kale with some sweet cherry tomatoes, and don’t forget to serve with a warm piece of bread! This recipe is easy for even a beginner, and will be ready in under half an hour.

RELATED: What Is Kale and Why Is It Good For Us?

Ingredients

1 cup cherry tomatoes

3 kale leaves

100g feta

1/4 cup sour cream

1 teaspoon butter

4 eggs

Salt and pepper to season

Method

  1. Preheat your oven to 175ºC, and line a tray with baking paper.
  2. Cut your cherry tomatoes in half, and sprinkle a generous amount of salt and pepper over the top. Saute over medium heat for just under a minute, before adding the chopped kale and butter.
  3. Remove from the heat, and add some feta over the top for extra taste. Crack 4 eggs over the mixture, then pour some sour cream around the eggs. Bake for 20 minutes or until it’s completely cooked through. Sprinkle with some salt and pepper for taste.

Image and Recipe via What Should I Eat For Breakfast Today

November 23, 2014

5 Ways To Eat Eggs For Breakfast

Eggs are a wonderfully versatile food that can be eaten at any time of the day. Put them in a salad with lunch, a stir fry at dinner, or in a cake for dessert. They are used in different types of cuisines all over the world, and can be served with meats, vegetables, breads or noodles. Not only are there a million ways to eat them, they are also incredibly nutritious. Eggs are full of protein, omega 3 fatty acids, and vitamin A. They are also great to eat during pregnancy. However, in the western world eggs are most often eaten at breakfast. Here, we have just a few options for you to try out this week.

RELATED: Healthy tomato and bacon breakfast quiches

1. Poached shutterstock_136479254 Eggs benedict is a favorite way of eating poached eggs. Traditionally, eggs benedict describes poached eggs with wilted spinach and ham on an english muffin, covered in hollandaise sauce. To poach an egg, bring a pot of water to the boil, adding a tablespoon of vinegar. Carefully crack an egg into the water, gently stirring to make sure it doesn’t break apart too much, and forms a smooth, rounded shape. Leave for no longer than 3 minutes for a delicious, runny yolk.

2. Baked shutterstock_98776874 Shakshuka is a popular middle eastern version of baked eggs in a spicy tomato sauce. For a less exotic, but equally tasty and simple recipe, try these baked eggs in ham cups. Missing a skillet? Nevermind, you can also bake eggs in avocado!

3. Omelet  shutterstock_189340868 Cooking an omelet is a difficult skill to perfect. The folding or flipping phase can often turn our omelet into something resembling a scramble. For the best results, cook your omelet on a low heat, in a small, well-greased or non-stick pan. As you can see it it cooking through, use a spatula to carefully lift one side and gently fold it over. You don’t want the middle to be too runny or dry, so make sure the omelet is moist before folding, but without any excess that will splash or spill over when folding. Also, don’t pack your omelet with toppings. It is best to dice or finely chop any fillings, and use only a pinch of each.

4. Scrambled shutterstock_185793890 I would argue that scrambled eggs are the easiest eggs to cook. You don’t need to worry about runny yolks, or delicate flipping techniques. Just whip your eggs in a bowl with some milk, cream or butter, throw them in a pan and fold as they cook. I know – there are chefs rolling their eyes at me right now! But take it from Tetsuya, and try his ricotta and creamed corn scramble.

5. Fried shutterstock_203204710 The hardest part about frying eggs is definitely cracking them open! The number of times I have cursed myself for breaking a yolk or making a mess of the shell. There will always be arguments as to whether the corner of a bowl, or a flat surface is the best for cracking eggs – but personally, I prefer the flat surface. Cook to your liking – Runny? Sunny side up? – and serve with bacon in a bread roll, or with baked beans and toast.

September 20, 2014

Baked Eggs in Ham Cups Recipe

Why not treat yourself and the kids to a fun breakfast of baked eggs in ham cups? Not only is this recipe extremely easy to prepare, but it is sure to be a hit with the entire family. Get a little creative and prepare a fun fruit juice as a side for this delicious breakfast meal.

Ingredients (no set guidelines with this recipe)

Eggs

Ham

Scallions – or whatever you like to enjoy with your eggs

Method

  1. Preheat your oven to 400ºF (200ºC), and grease your muffin or cupcake pan. This is the best way to cook your meal since it will hold the eggs in place.
  2. Spray the pan with cooking spray, or for a healthier alternative use coconut oil.
  3. Place 1-2 slices of ham into the bottom of each muffin cup. Make sure it is enough to cover the entire tray.
  4. If you enjoy your eggs whole, crack the egg straight into the cup. Otherwise if you prefer them scrambled, crack into a separate cup and beat before pouring into the tray.
  5. Pop some scallions or seasoning over the top of your eggs before baking for 15 minutes.

Recipe and Images via Oh Snap! Lets Eat, Lady Gouda

August 20, 2014