Baked eggs - Two Ways - James Martin Chef

Baked eggs – Two Ways

How do you like your eggs in the morning? Take a break from scrambled, poached and fried and try these baked eggs. Choose from salmon or spanish style eggs. Perfect for breakfast or brunch, they'll set you up for the day!

Ingredients

Salmon, kale and spinach baked eggs with herb butter

Salmon
400g Smoked salmon slices
6 medium eggs
80g spinach
100g butter
1 tbs chopped chives
Salt and pepper

Spanish Style Baked Eggs

1 chorizo diced
1 jar wood fired peppers diced
2 cloves garlic diced
400g fresh tomatoes diced
1 tsp smoked paprika
6 eggs
Bunch of basil

Method

Print Recipe

Pre-heat the oven to 200c.

For the salmon eggs

Using ¼ of the butter grease 6 individual oven proof moulds.
In a large pan melt 1 tsp of the butter add the spinach and cook down , squeeze out any excess water.
Lay the salmon in the bottom of each dish top with the greens season then pop 1 egg in each dish bake for 8 to 10 minutes.
To serve, sprinkle over the chopped chives and herbs of your choice.

For the Spanish Eggs

In a pan fry the chorizo for a few minutes to release the oils add the garlic peppers and tomatoes stew for a few minutes add the smoked paprika and basil.
Spoon into ovenproof dishes top with an egg and bake for a few minutes.