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!
Baked Eggs with Chorizo
- Total Time: 25 minutes
- Yield: serves 1
Ingredients
- 2 large free range eggs
- 2tbsp double cream
- 30g sliced chorizo
- 1 medium tomato, de-seeded and diced
- pinch of salt and black pepper
Instructions
- 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
Wow that looks good. I could eat that for breakfast, lunch and dinner quite happily I'm sure. I love The Little Paris Kitchen, she made me crave chocolate mousse so much last night!! x
I saw Rachel's version on TV the other day. This looks mighty scrummy though. I'm not the kinda gal who regularly uses creme fraiche but, I can this becoming a regular on my repetoire if it works just as well with double cream.You're making me really hungry now.Han. xx
I just found your blog again! It's great! I make your salmon with Singapore noodles all the time. In fact we are having it tonight! X
This looks like a great breakfast!
Ooh I fell in love with The Little Paris Kitchen, especially this recipe but I can't even think about fish roe, ewwww. So this version you've cooked up with chorizo will suit me nicely. Thank you!
Yum!! I will be making this for breakfast one day this weekend.
Yum, this looks wonderfulPS I gave you a blog award today :-)Mal @ The Chic Geek
I really like The Little Paris Kitchen too! I made these with smoked salmon and creme fraiche.
these look so good but i don't eat meat.. wonder what i could replace the chorizo with? love the rachel khoo programme but really like your take on this dish too.
Hi Paula!I'd probably replace the chorizo with cheese, feta would go really well in this!Katie xoxo
Hi there, this is a really nice post about eggs. It would be great if you linked to it in my brand new Food on Friday series. This week it is about all things egg. Food on Friday It would make my day if you put a link into it via the Mr Linky widget.
Thanks so much for your comment
Last week you very kindly linked an eggy post to my Food on Friday series. This week it is all about asparagus. Would love to see another contribution from you. Food on Friday
Just found your blog so thought I'd drop in and say hi! I love baked eggs but hadn't thought to use chorizo in them!
Really delicious recipe. I love it yummy!!! It’s really awesome