The last week or so I’ve been trying to make a bit more of an effort with breakfast. Normally I skip this meal all together favouring a cup of tea and a cookie from the freezer (more on that later). This bad behavior often leads to the even worse behavior of me attacking the fridge come 11am. Naughty I know! In a bid to stop my mid morning snack attack I’ve started to force myself to take a proper breakfast and a way to make myself stick to this regime is to document some of the more tasty morsels on here. Aren’t you a lucky lot!
This morning saw the return of a delicious brunch idea I took from the increasingly twee Rachel Khoo and her Little Paris Kitchen. Last week she whipped up a yummy looking meal of baked eggs in little tea cups. Her version saw eggs pared with crème fraîche, nutmeg and dill garnished with lumpfish roe. Not something my tender little tum could face at 9am so I took the basic premise and added one chopped tomato, sliced chorizo and some double cream. The resulting dish was painfully delicious, I can see this becoming a staple!Print
- 2 large free range eggs
- 2tbsp double cream
- 30g sliced chorizo
- 1 medium tomato, de-seeded and diced
- pinch of salt and black pepper
- Preheat the oven to 180C and pop a small oven proof dish into a medium roasting pan. A tapas style dish is the perfect size for this recipe.
- Sprinkle the diced tomato over the bottom of your dish followed by the sliced chorizo. Break your eggs, one at a time, into the dish being careful not to break the yolks. Drizzle over your double cream and season to taste.
- Place the roasting tray containing your eggy dish onto the middle shelf of your oven and using a kettle or jug fill the roasting tray with water until it comes half way up the side of your dish.
- Bake for 15 minutes until the whites of your eggs are only just set. Serve with hunks of sourdough bread slathered in butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: British