Baked Eggs

One of my must buys at the farmers' market are eggs - but not just ordinary eggs. They must be these...



barely fitting into their carton, these Jumbo eggs from Green Eggs are my first purchase of the day.



With some of these eggs I thought I'd do something a bit traditional - a neat idea for breakfast or lunch, Baked eggs.



Baked Eggs
[Serves 4]

150 grams silverbeet/swiss chard leaves, shredded roughly
1 large red onion, finely sliced
4 large eggs
4 tablespoons cream
salt and freshly ground pepper

Heat a little olive oil in a pan and add the onions. Sauté over a medium heat until softened and beginning to caramelise. Add the shredded silverbeet leaves and continue to cook until just wilted. Season with salt and freshly ground pepper.

Divide the mixture into 4 oven-proof ramekins. Make a slight indentation into the centre of each. Crack the egg onto this mixture making sure you don't damage the yolk.



Spoon a tablespoon of cream over each ramekin and place in a baking tray that has been half filled with boiling water.



Place this into a preheated 160°C/320°F oven and cook for about 10 minutes - I love my eggs extremely runny, if you don't just cook it longer.



I've served this with some slices of Ligurian olive bread.

Tagged with Eggs