Keen for some eggs without the mess (or the queues on Easter weekend) I decided to bake some just like I order at a number of cafes around Melbourne.
Baked eggs with double smoked ham, potato and fennel
I made this from leftovers in my fridge, if you intend to do the same just make sure there are enough wet ingredients to dry ones.
2 eggs
2 slices ham
1 roast potato, sliced
4 mini roma tomatoes, chopped
1/4 baby fennel, finely sliced, tips reserved
Meridith dairy feta and the marinating oil
S+P
toast to dip
Distribute the ham, potato, fennel and tomato in a shallow bowl, small baking dish or large tapas dish
Crack eggs on top and drizzle with feta, extra marinating oil and season with salt and pepper
Bake at 220C for about 10minutes until you can see the whites have set, yet the yolks are still runny, remove from oven and garnish with fennel tips
Perfect to eat just with a fork and toast to dip, whilst reading the paper (or news online, in my case)
Serves one
Handy Hint for non stick pans.
ReplyDeleteCut a piece of silicon paper to the size of your pan, use it as a non stick pan. Wipe dry and use again. Discard when needed.
Can be used on a flat grill to cook a piece of fish next to a burger.
sounds yummy. i want to try making this. =)
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