Eggs en cocotte
Sally Bee's eggs en cocotte, or individual baked eggs, are an easy and delicious classic breakfast preparation that's too often forgotten. Add a dash of Tabasco sauce to add a little kick to your morning!
Serves 4
Ingredients:1 tbsp olive oil ½ medium onion, finely diced 1 clove garlic, crushed 3 large tomatoes (about 300g) peeled, seeded and chopped 1 tsp olive oil Black pepper to season 4 eggs Tabasco sauce to taste 2 tbsp snipped chives 4 slices thick multigrain bread 20g low-fat, heart-healthy spread *You will need 4 x 125ml ramekins
Method:
Pre-heat oven to 180 C / 350 F
Begin by making the tomato sauce. Over a medium heat, using a heavy based frying pan, heat 1 tbsp of olive oil, add the finely chopped onion and crushed garlic and cook for 2 minutes.
Next, add the seeded and chopped tomatoes and season with some freshly ground black pepper. Cook over a medium heat for 15 minutes or until thickened.
Meanwhile, prepare the ramekins by greasing with a little olive oil on a piece of kitchen towel. Break one egg into each ramekin, taking care not to break the yolks.
Pour the sauce around the outside of each egg so the yolk is still visible. Add a dash of Tabasco sauce and sprinkle with chopped chives.
Place the ramekins in a deep baking dish and pour enough hot water to come halfway up the side of the ramekins
Bake for 10-12 minutes or until the egg white is set
*Serve with wholegrain toast fingers, buttered lightly