Baked eggs three ways

Name: Baked eggs three ways
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, British
Ingredients: 9 cherry tomatoes, halved; 1 small garlic clove, thinly sliced; 2 tsp good-quality olive oil; 1 tsp balsamic vinegar; 5 basil leaves, torn, plus a few extra to serve if you like; 5 pitted olives, sliced; 1 large free-range egg; 1 tsp small capers, rinsed; salt and freshly ground black pepper; crusty bread or warm ciabatta, to serve (optional); 1 thick slice of bread from a small loaf (such as ciabatta) – about 40g/1½oz; 2 tsp good-quality olive oil; 2 slices cured ham, such as like prosciutto or Parma ham; 2 tbsp stock, made with a pinch of vegetable or chicken stock cube; 1 large free-range egg; 20g/¾oz gruyère cheese, coarsely grated; chopped parsley or chives, to serve (optional); small handful chopped kale, stalks discarded; ½ lemon; 75g/3oz crème fraîche (half or whole fat); 1 tsp grainy mustard; 50g/2oz hot-smoked mackerel, peppered works well; 1 large free-range egg; wholemeal toast or rye bread

Instructions

Prep:30minCook:30min

These easy baked eggs take only minutes to assemble – perfect for Sunday brunches, solo lunches or even lazy suppers. They’re also easily scaled up if you’re feeding a crowd – much less work than poaching or frying dozens of eggs!

Updated at: Sat, 31 Jul 2021 03:10:31 GMT