Baked eggs bacon overload

This week I had baked eggs for the first time (at the lovely Richmond Rd Cafe in Grey Lynn – just a shout out for some of the best customer service I have had in a long time, they are super accommodating to any dietary requests, remember previous orders and requests you have had and always go the extra mile) and it tasted awesome! So I came up with a creation incorporating similar elements. Yummy breakfast if you need to spoil someone (including yourself) with something a little bit different than regular bacon and eggs πŸ™‚

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DAIRY FREE – GLUTEN FREE – LOW FRUCTOSE – PALM OIL FREE

Ingredients:

Makes two little ramekins – enough for 2 people (or one very hungry person). To make enough for 4, double the recipe.

1/2 Β of a 425g tin of chickpeas (drained and washed)

1/2 of a 300g tin of tomato paste or puree

1/2 tsp onion powder

1/2 tsp paprika

1/4 tsp garlic powder

1/8-1/4 tsp hot chilli powder

1/8 tsp salt

1/8 tsp pepper

3 tbsp water

4 eggs

2 handfuls of fresh baby spinach

250g streaky bacon (I get the Freedom Farms SPCA approved brand)

Directions:

Preheat the oven to 175C (350F) and grease two little ramekins (I used ones which were 10cm wide, 6cm deep / 4 inches wide, 2.3 inches deep – keep in mind that if you use a different size the cooking time will change).

Cut up the onion into small chunks and pop in a small pot on high heat. When the onions are starting to turn glossy (and I like to cook mine till they get a nice brown surface as it gives it more taste), add the tomato paste, chickpeas, water and spices. Give it a good stir and pop a lid on it for 10 minutes in order for the flavors to develop (or longer if you want the chickpeas to turn mushy).

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Now divide the chickpea mix into the two ramekins, spoon out two holes for the eggs and pop them in.

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These will turn out with the eggs almost cooked all the way through. If you would like the egg yolk to be soft and runny, make a hollow in the middle, separate the egg yolk and put it in first, then the egg whites on top.

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Cook for approximately 20 minutes or as long as it takes for the egg whites to cook (as soon as you see no uncooked egg whites, take it out the oven or it will cook all the way through). Whilst they are cooking, make the bacon (fry to a crisp on a dry pan, then place on a plate with kitchen towel to soak up the extra fat – better finish the bacon before the rest and then keep warm in the oven than let anything go cold). Plate it all up and it is ready to eat. Enjoy!

If you would like to see more recipes like this you can always follow me here (via email, see top right on this page) or onΒ Facebook.

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Comments

  1. prayingforoneday says:

    Guess who is now having a full Scottish breakfast πŸ™‚
    I have all these foods and more for the perfect Scottish wake up food…
    Being from Scotland, it is good I have them, lol


    THIS! Is food for champions!

    Cheers

    Like

  2. Love baked eggs. I make a variation on this with just spinach, parmesan, bacon and eggs, but I like the idea of the tomato/pea mix. Looks fabulous.

    Like

  3. A breakfast like this … I would welcome with open arms .. even for dinner, as the lonely diner I’m.
    Wonderful … this will be bookmarked.

    Like

  4. Marnie Marsh Mallow says:

    Perfect for our special welcome brunch tomorrow for our friends’ 4 day old baby. Will need to swap the bacon for organic beef sausages though. Got the Mr onto cooking the gluten-free artisan bread so it should be a nice little morning feast! Thanks for the idea Cazza πŸ˜‰ Keep them coming please πŸ™‚

    Like

    • Sounds great – I bet it tastes delicious with sausages too and GF artisan bread (yum sounds good – please share :)) I forgot to mention in the post that it was spiced to a mild palate – so you may need to add more of a kick to it if you like it med-hot πŸ™‚

      Like

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