Sunday, June 22, 2014

Sunday Brunch: Baked Egg Pot

Thanks to an awesome sale at Debenham's I finally got my hands on a set of 4 mini Le Creuset casserole pots! Being a breakfast lover, the first thing I wanted to try was a baked egg pot. It's super simple to put together and they're perfect for a homemade brunch that is sure to impress. I basically used what I had in the fridge which is handy for making room for my usual big sunday shop.

All the ingredients I used happened to work so well together but feel free to experiment with your own egg pot. Just make sure you layer it with veg on the bottom, cheese in the middle, then protein and finally the cracked egg on top! Voila!

Seared Salmon Asparagus and Tomato Baked Egg Pot

For two people: 2 ramekins or 2 mini casserole dishes

3 tomatoes chopped
6 asparagus spears chopped
1 spring onion chopped
1 tsp chopped fresh thyme
1 Tbs chopped fresh parsley
1 Tbs olive oil
salt and pepper to taste
*optional dash of old bay spice
2 tbs light cream cheese (1 for each pot)
1 cup seared salmon diced
2 eggs

Pre heat oven to 200c or 400f. In a small non stick pan, sauté the tomato, asparagus, spring onion, thyme, parsley and old bay spice, salt and pepper in the olive oil. When it starts to look like a chunky sauce, split the mixture between the two mini baking dishes. Scoop 1 Tbs of the cream cheese on top of the tomato mix. Place the chunks of salmon over the cream cheese making a slight dip in the middle for the egg then crack one egg gently into the dip. Place in the center of the oven uncovered for about 20 minutes or until the egg is cooked to your liking. Remove and let cool slightly then serve with crusty bread or pita for dipping. I also garnished mine with more chopped thyme. Dig in!
adding the cream cheese

Egg in the middle

No comments:

Post a Comment