Baked eggs three ways

Baked eggs three ways
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1 (each version)

These easy baked eggs take only minutes to assemble – perfect for Sunday brunches, solo lunches or even lazy suppers. They’re also easily scaled up if you’re feeding a crowd – much less work than poaching or frying dozens of eggs!

By Sarah Cook

Shopping list

Ingredients

For the Sicilian-style eggs

For the all-in-one croque madame

  • 1 thick slice of bread from a small loaf (such as ciabatta) – about 40g/1½oz
  • 2 tsp good-quality olive oil
  • 2 slices cured ham, such as like prosciutto or Parma ham
  • 2 tbsp stock, made with a pinch of vegetable or chicken stock cube
  • 1 large free-range egg
  • 20g/¾oz gruyère cheese, coarsely grated
  • chopped parsley or chives, to serve (optional)

For the smoked mackerel, kale and mustard

Method

  1. For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6.

  2. Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes.

  3. Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8–12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like.

  4. For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6.

  5. Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper.

  6. Bake for 8–12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare.

  7. For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle.

  8. Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that.

  9. Bake for 10–15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over.