Appetizers & Sides, Bakes & Cakes, Cheese & Eggs, Recipes
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Baked Eggs with Tomatoes

First of all I would like to apologize to my beloved food – The Egg. I’m surprised I haven’t done a post on it as yet! Eggs are so versatile and so tasty and kind of a staple in the diet, so it’s easy to overlook them. Egg whites are often considered the perfect source of protein because the body uses 100 percent of the nutrients they provide. Plus they are free of saturated fats and excess carbohydrates. The egg yolk (the best part according to me) is jam packed with nutrients. There is a controversy with the cholesterol bit, but the doctors are changing their stance now to saying its OK to have about 4 yolks in a week. So there, we’ve tackled that bit. Remember when we were kids and we had half boiled eggs in a cup? Well, this is the more sophisticated adult version. According to me, serving anything in a mini ramekin is très chic 🙂
Baked Eggs with Tomatoes

Prep time: 5 mins
Cooking time: 15 mins
Serves: 4

What you need:
4 Eggs
4 Tbsp chopped skinned Tomatoes
8 Tbsp Double Cream
4 x 150ml Ramekins
Salt and Freshly ground Black Pepper

What to do:
Spoon 1 Tbsp of cream into each ramekin, then break and egg into each one, taking care not to break the yolks. Season, and then top each egg with another tablespoon of cream and 1 tablespoon each of chopped skinned tomatoes. Sit the ramekins in a roasting tin, and pour hot water to come just halfway up their sides. Cover the roasting tin with foil, and then carefully slide into a preheated oven (180°C/350°F/Gas4). Cook for about 15 mins and serve immediately.

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