Sausage and Tomato Baked Eggs
From Clodagh's Kitchen Diaries, by Clodagh McKenna (Kyle, 2013)
2 tablespoons butter
3 cherry tomatoes, halved
1/2 cup Gruyere cheese (or another hard cheese, such as Cheddar or Gouda), grated
1 teaspoon mustard
1 pork sausage patty, browned, broken up, and drained
1 tablespoon heavy cream
Sea salt and freshly ground black pepper
Slices of bread, toasted, to serve
1. Preheat the oven to 350 degrees. Grease 2 small oven-proof dishes with the butter, and crack 2 eggs into each. Arrange the tomatoes around the eggs.
2. Put the cheese in a small bowl, and mix with the mustard, chorizo, and cream. Season with salt and pepper. Spoon the cheese mixture on top of the eggs, and bake in the oven for 10 minutes.
3. Serve with toasted bread cut into thin slices so that you can dip them into the eggs.
Per serving: 494 calories, 26 grams protein, 14 grams carbohydrates, 6 gram sugar, 38 grams fat, 410 milligrams cholesterol, 544 milligrams sodium, 3 grams dietary fiber.
| Main dish