One thing I do like about weekend mornings is breakfast. To me, these are the two days in the week that I do get to enjoy this meal. Sometimes I even treat myself to a "special" breakfast at home.
This particular weekend was one of those "special" Sundays. I first had Baked Eggs when I was having a weekday breakfast at Riders Cafe. They were so good that I decided to try and replicate it at home. The dish came out beautifully done and I dunked pieces of toast into the ramekins to soak up every single bit of the baked eggs.
Baked Eggs with Chorizo and Tomatoes
4 medium size eggs
50g sliced spicy chorizo sausage
1 large ripe tomatoe, chopped into 1" square (remove the seeds)
2 Tbsp thickened cream
8 basil leaves, roughly torn
Salt and pepper to taste
1) Pre-heat the oven to 180C. Lightly oil the insides of two one-cup size ramekins.
2) Divide the chopped tomatoes, basil leaves and chorizo sausage evenly and place into the 2 ramekins.
3) Then break 2 eggs into each ramekin. Season with salt and pepper. Drizzle 1 Tbsp of thickened cream on top of the eggs in each ramekin.
4) Bake the eggs until the whites are set and the yolk is frim around the edges but soft in the center. This should take about 15 minutes. Remove from the oven and serve immediately with toast or crusty bread.