Eggs are an obvious and pretty good choice for breakfast, but once you’ve fried, poached, scrambled and boiled they can get quite boring!
Ideal for a leisurely breakfast or brunch, these smokey bakes eggs will really hit the spot. Serve with your favourite toasted crusty bread dipped into a lovely runny yolk!
Because you are baking them, to save on dishes I recommend using an oven safe pan like a skillet so you can fry, bakes and serve in the same pan – but if you don’t have one you can transfer your ingredients into a suitable oven safe dish at the end.
Ingredients (serves 1)
2 free range eggs
2 slices of smoked back bacon – roughly chopped
3 mushrooms – sliced
1/2 red pepper – roughly chopped into large pieces
2-3 halved cherry tomatoes
Pinch of mild sweet smoked paprika
Salt and pepper to taste
Rapeseed or olive oil for cooking
Fresh flat leaf parsley for serving
- Fry – the bacon, peppers and mushrooms gently with a little oil on a medium heat for 5- 8 mins (until the bacon is cooked) spread out evenly and add the tomatoes
- Eggs – gently crack the eggs over the rest of the ingredients, taking special care not to break the yolk. Sprinkle lightly with the paprika and season to taste
- Bake – in a pre-heated oven on gas mark 6 (200 degrees) for 10 mins or until the eggs is cooked but the yolk still runny
- Serve – with a sprinkle of fresh parsley and toasted crusty bread