Baked Eggs with Tomato and Shallots

Baked Eggs with Tomatoes is a fantastic breakfast with shallots and chives, adding to the flavours in this dish. And if you’ve never tried making baked eggs, you might be surprised how easy and delicious they are.

1 tsp. extra-virgin olive oil
1 small shallot, thinly sliced
8 large eggs, room temperature
1 plum tomato, seeded and finely diced
1 Tbsp. butter
⅓ cup heavy cream
sea salt
black pepper, freshly cracked
½ bunch chives, finely sliced
4 slices toast

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Divide olive oil and shallots evenly among four oven proof wide-mouthed ramekins.

Gently crack 2 eggs per ramekin.

Top eggs evenly with tomato, butter and cream.

Season with salt and pepper, place in oven for approximately 8-10 minutes until whites of egg have set.

Remove from oven and garnish with chives, serve immediately with toast.

Makes 4 servings.