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Cheesy baked eggs with roast tomatoes and bacon
Serves 4 Starters and mains
Ingredients
- 225g bacon
- 150g baby plum tomatoes, halved
- olive oil, for greasing
- 8 eggs
- 1⁄2 tsp dried red chilli flakes, or more as desired
- 75g drained and lightly salted ricotta, crumbled feta or grated Italian hard cheese
To serve
- toast
- 1 ripe Hass avocado, halved, destoned, peeled and sliced
- juice 1 lime
- rocket (optional)
- hot sauce
Method
Preheat the oven to 190C/170C Fan/Gas 5. Place the bacon in the middle of a baking tray, spread the tomatoes around, topping them with a pinch of salt and pepper, then place 4 lightly oiled ramekins on the edges of the baking tray. The tomatoes will cook in the bacon fat, so no need for oil.
Crack 2 eggs inside each ramekin and season with salt, pepper, chilli flakes, if desired, and top with your choice of cheese. Carefully place in the oven (the ramekins might try and slide around), and cook for around 18-20 minutes, until the bacon is crispy and the egg whites are set, yolks runny, turning the tray around in the oven halfway through to ensure even cooking. To check if the eggs are done, gently jiggle the ramekin: the yolks should move a little and bounce back, while the whites will be steady. The sides of the eggs will be bubbling and firm (they cook the quickest) and will start to brown when it’s close to time. If they are still super-jiggly, then give it another 30 seconds and check again. If the bacon is cooked before the eggs, remove and drain on kitchen paper.
Meanwhile, make some toast for dipping in the eggs. Near the finish time, slice the avocado, top it with salt and a squeeze of lime juice and divide it between the plates with the rocket and toast.
Carefully remove the baking tray from the oven, place the ramekins on plates (they are hot, so take care) and divide the bacon and tomatoes, garnishing the eggs with rocket, if desired. Serve with avocado, hot sauce and toast.
This recipe was taken from the April 2020 issue of Food and Travel.
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