Early Summer Baked Eggs

GILL MELLER’S EARLY SUMMER BAKED EGGS

One of Gill’s favourite pasta sauces is made with tomatoes and cream – it’s just amazing, with the cream enriching the ripe flavour of the tomatoes exponentially. Taking that idea and applying it to baked eggs has created this wonderful breakfast or brunch recipe that will really brighten up your morning.

You can double or quadruple this recipe if you’re feeding a table of family or friends.

Preparation time 5 minutes | Cook time 20 minutes | Serves 1

INGREDIENTS

250g of organic cherry tomatoes – a mixture of shapes and colours is always good

2 small cloves of garlic, thinly sliced

1 – 2 tsp of fennel seeds, coarsely crushed

150ml of organic double cream

1 tbls of lovage leaves (or use parsley), finely chopped

A fennel tops chopped (if available)

1 Stonegate Estate Organic egg

1 tbls of olive oil

A slice or two of good sourdough

Sea salt and freshly ground black pepper

METHOD

  1. Give the tomatoes a quick rinse if they need it and then pop them down on a board. Halve any larger tomatoes but leave the little one’s whole.
  1. Set a small pan down over a medium high heat. Add the olive oil and when it’s hot, add the tomatoes and the crushed fennel seeds. Season them well with salt and pepper and cook, tossing them round the pan occasionally, for 6-8 minutes.
  1. Now add the garlic to the pan and sizzle it alongside the tomatoes and oil for a further minute or two.
  1. Pour in the cream and scatter in the herbs, then give the pan a good shuffle to settle everything down. When the cream has come up to a simmer cook gently for 3-4 minutes or until the cream has begun to thicken. New crack the egg and season lightly. Cook for a minute then pop a lid on the pan for a further minute to cook the tops.
  1. Meanwhile toast the bread until nice a golden and crunchy round the edges. Remove and set aside.
  1. Check the egg is cooked to your liking before arranging the toast around the dish and bringing straight to the table.
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