This is a great weekend breakfast dish, or also makes a nice second
course after soup for a light dinner. I have used small glazed ceramic bowls in this recipe .You can also cook all
four eggs in a shallow baking dish
instead.
Serves – 4
Preparation time- 10 mins
Cook time – 12 mins
Ingredients:
4 Extra Large Fresh
Eggs
1 Cup Tomato Sauce
4 Tablespoons Olive Oil
Sea Salt & Cracked Black Pepper
Red Pepper Flakes (Optional)
To Serve:
4 Slices Bread
1 Large Garlic Clove, Peeled
3 Tablespoons Olive Oil
1 Cup Tomato Sauce
4 Tablespoons Olive Oil
Sea Salt & Cracked Black Pepper
Red Pepper Flakes (Optional)
To Serve:
4 Slices Bread
1 Large Garlic Clove, Peeled
3 Tablespoons Olive Oil
Directions:
Preheat the oven to 170 degrees C
In 4 separate 6 inch ceramic bowls, spoon in 1/4 cup of the tomato sauce.
Break an egg into each ramekin being careful not to break the yolk.
Drizzle each egg with a tablespoon of olive oil, and some sea salt, black pepper and red pepper flakes if using them.
Bake for 8 to 10 minutes or until the whites are cooked but the yolk remains soft.
Place the bread slices on the griddle until golden brown on each side.
Place the garlic clove on the tines of a fork and scrape the garlic along one side of the bread.
Brush with some olive oil and serve alongside the cooked eggs.
In 4 separate 6 inch ceramic bowls, spoon in 1/4 cup of the tomato sauce.
Break an egg into each ramekin being careful not to break the yolk.
Drizzle each egg with a tablespoon of olive oil, and some sea salt, black pepper and red pepper flakes if using them.
Bake for 8 to 10 minutes or until the whites are cooked but the yolk remains soft.
Place the bread slices on the griddle until golden brown on each side.
Place the garlic clove on the tines of a fork and scrape the garlic along one side of the bread.
Brush with some olive oil and serve alongside the cooked eggs.
enjoy :)
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