Baked Eggs

>> Wednesday, 13 June 2007

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Okay, stop drooling now :)

I am not going to bore you all with info like: eggs are so versatile, they are essential to many things that we cook; what would cooking be without them or the fact that top chefs are now making gourmet egg dishes and giving this humble ingredient the respect and honour it deserves. Rather, I am just going to tell you simply that instead of boiled or scrambled, I thought I'd try having my breakfast of eggs, baked.

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These were so good, so simple to make and I am beginning to feel that for a long, long time, this is how I am going to have eggs whenever I feel like having them (at least for breakfast or brunch).

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Here's what you need

Baked Eggs
2 eggs (or 3 egg whites)
1 1/2 tbsp finely diced tomatoes
1 1/2 tbsp finely chopped green onions (white & green parts)
2 tsp oil
Salt and pepper to taste
A pat of butter or margarine

1 small saute pan
1 small oven-proof baking dish
1 baking sheet


  1. Preheat the oven to 375 degrees
  2. Heat oil in pan, add onions and tomatoes, season with salt and pepper and saute for 1 - 2 mins
  3. Turn off heat and set aside the pan
  4. Rub the pat of butter all over the inside of the baking dish
  5. Crack one egg into the dish
  6. Season with salt and pepper
  7. Add sauteed onions and tomatoes
  8. Crack the other egg into the dish
  9. Season again with salt and pepper
  10. Place the dish onto a baking sheet
  11. Slide into oven
  12. Bake for 15 mins if made with egg whites
  13. Bake for 20 mins if made with whole eggs
Serve with toast or whatever you like to have your eggs with.

I am submitting this as my entry to WBB #12 hosted this month by the patient, kind and beautiful, Trupti of The Spice Who Loved Me.

Icon courtesy of Nandita of Saffron Trail

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