ESPRESSO MARTINI SET RECIPES

Name: Baked eggs – lots of ways
Total time: 15 min
Yield: 2
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: vegetable oil; 4 large free-range eggs; 20 g baby spinach; 75 g quality cooked ham; 70 g ripe cherry tomatoes; 1 sprig of fresh basil; 50 g smoked salmon; a few fresh chives; 50 g chestnut mushrooms; a few drops of truffle oil

BASIC BAKED EGG RECIPE | JAMIE OLIVER BREAKFAST RECIPES

Basic baked egg recipe | Jamie Oliver breakfast recipes image

Get creative with these brilliant baked eggs – so versatile, easy and quick!

Total Time 15 minutes

Yield 2

Number Of Ingredients 10

Ingredients

vegetable oil
4 large free-range eggs
20 g baby spinach
75 g quality cooked ham
70 g ripe cherry tomatoes
1 sprig of fresh basil
50 g smoked salmon
a few fresh chives
50 g chestnut mushrooms
a few drops of truffle oil

Steps:

1. Preheat the oven to full whack. Lightly grease 2 ovenproof ramekins or small baking dishes with a little oil.
2. Prepare your chosen filling – roughly chop the spinach, quarter the tomatoes, finely chop the chives or slice the mushrooms.
3. Place your chosen filling into the prepared ramekins, crack a couple of eggs on top and season with salt and pepper.
4. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.

Nutrition Facts : Calories 233 calories, FatContent 16.8 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 0.6 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 2.6 g salt, FiberContent 0.2 g fibre

POACHED EGG RECIPE | JAMIE OLIVER RECIPES

Poached egg recipe | Jamie Oliver recipes image

Perfect poached eggs are a real joy, and easier than you think to get right.

Total Time 10 minutes

Yield 2

Number Of Ingredients 1

Ingredients

4 large free-range eggs

Steps:

1. Half-fill a wide pan with boiling salted water, and bring it to a light simmer over a medium heat.
2. Crack one of the eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately – don’t worry if the edges look a little scruffy. Depending on the pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft (use your instincts), put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, remove them to some kitchen paper to dry off and serve with buttered toast and a sprinkle of sea salt and black pepper.

Nutrition Facts : Calories 163 calories, FatContent 12.4 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 0.0 g carbohydrate, SugarContent 0.0 g sugar, SodiumContent 1.41 g salt, FiberContent 0.0 g fibre

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