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Traditional baked eggs
With runny yolks for dunking
With runny yolks for dunking
Serves 2
Cooks In10 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 237 12%
Fat 20.7g 30%
Saturates 8.6g 43%
Sugars 0.1g 0%
Salt 0.7g 12%
Protein 14.2g 28%
Carbs 0.1g 0%
Fibre 0g -
Of an adult's reference intake
Ingredients
- 1 knob of unsalted butter
- 4 large free-range eggs
Method
- Preheat the oven to full whack.
- Lightly grease a small skillet pan or round baking dish with butter.
- Season the skillet with a little sea salt and black pepper, then crack in the eggs.
- Bake in the oven for 7 to 10 minutes, or until the whites are set but the yolks are still runny. Delicious served with hot buttered toast.
Tips
Once you've mastered these classic baked eggs, jazz them up with your favourite flavours. Basil and cherry tomato is a great place to start.
