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Baked eggs with tomatoes and lemon creme fraiche

Baked Eggs recipe

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!

Serves 1

  • 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.

About Carla

Carla Spuri has written 34 posts on this blog.

I'm practical, I have a seriously mixed up cultural background and I love food.

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One Comment

  1. YUM! This looks amazing and is making me feel very hungry this morning.

    I also totally agree that a piece of toast is fine during the week, but the weekend is a time to celebrate and that ALWAYS means having the most delicious breakfast I can make – and yes, it often contains eggs.

    We are now only a few egg recipes away from having a full collection. Anyone know a fool-proof way to boil an egg, just right? I think I have one which I may share.. :)

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