Baked eggs with tomatoes and lemon creme fraiche
I don’t know you, but I see breakfast as my most indulgent meal during the weekend.
From Monday to Friday I have a quick slice of toast (Marmite and home made marmalade being the spreads of choice) or a nice bowl of fuming porridge, but come Saturday I like to spend time experimenting with the first plate of the day as much as I do with dinners and lunches.
Eggs feature heavily and whereas I used to be only good at scrambled eggs before I now spend my weekends flipping omelettes and baking eggs with whatever I have at hand.
I could spend hours discussing what is the best accompaniament for an egg, but the truth is that every time I try something new I’m surprised by just how many things go with it.
This version of baked eggs aims to bring a Mediterranean element to brunch and hopefully some sun which , let’s face it, is in dire need right now!
- 2 large eggs (I’m greedy and 1 lonesome egg just won’t do)
- 1 tomato finely sliced
- 2 tbsp creme fraiche
- ½ tsp lemon rind
- Pepper to taste
Mix the lemon rind with the creme fraiche and place one tbsp of the mixture in the bottom of a ramekin.
Arrange the tomato slices in the ramekin, top with the eggs and the remaining cream.
Place in a baking dish with enough water in it to reach halfway through the rameking, cover with tin foil and bake in the oven at gas mark 4 for 10 minutes.
Check if the eggs are cooked enough for you (I like mine very runny) and if not, put back in for another 5 minutes.
Sprinkle with pepper and serve with sourdough toast smothered in butter and topped with big fat purple anchovies.
Eggs Benedict with soldiers
Enjoy eating eggs this weekend