A made me baked eggs a coupla months ago during our last visit to Mt Helen. Because of this, it seemed only fair that me keep with tradition and have them again! But this time I wanted to go a little healthier ... (makes two decent serves)
Shopping trolley.
6 free range eggs
4 button mushrooms
1/4 cup reduced fat feta
1/2 avocado
1/2 punnet cherry tomatoes
basil leaves
crusty bread to serve
Preparation.
Preheat oven to 220
1. Quarter mushrooms, dice avocado, halve tomatoes and tear basil leaves.
2. In a small baking dish (for one serve), lightly spray olive oil to prevent egg mix from sticking.
3. Arrange half of tomatoes, avocado, mushrooms and basil leaves evenly in dish.
4. Break eggs in a bowl, holding back yolks evenly pour the whites around the vegetables, making sure all are covered. Evenly drop yolks.
5. Season with salt, pepper, dried chilli flakes (or anything else you like) and crumble feta over the eggs.
6. Repeat with second dish.
7. Bake in oven for 15 minutes or until whites are cooked. Serve with toasted crusty bread and coffee!
It was so yummy and kept me going until well after lunch time!
Next time we're gonna try it with a good tomato and chilli salsa. You can do anything with baked eggs, but its important to remember to use ingredients that wont soak up the moisture. You want to use good moist ingredients that will complement the texture of the eggs. The mushroom and tomato work well because they're nice and juicy, while the avo adds a healthy creaminess to the dish!
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