This divine and hearty meal is my favourite breakfast at the moment. It only just makes it into the Healthy Recipes category, it is certainly a tad naughty! Just be sure to use good quality ingredients. This recipe serves one person but it's easy to double the ingredients and use a larger pan/skillet, or two single serve oven dishes.
Time: 15 minutes Serves: 1
1 tablespoon olive oil, butter or ghee
1 clove garlic, chopped
Half a leek, sliced
Half a bunch of fresh asparagus, chopped into one inch pieces (woody stems discarded)
Half a dozen cherry tomatoes, halved
One scant tablespoon of sour cream
One tablespoon finely shred parmesan cheese
2 organic free range eggs
Handful of parsley, chopped
Salt and pepper to taste
Preheat your oven to 180 degrees
Heat the oil in a small pan or skillet then add the leeks and fry gently until soft and aromatic.
Add the garlic, asparagus, cherry tomatoes, salt and pepper, and cook for a few minutes.
Stir through the parsley, sour cream and most of the parmesan.
Using a spoon make a little space for the eggs and crack them into the space. Sprinkle the remaining parmesan over the top.
Put the whole skillet into the oven and cook for 4 - 7 minutes, depending on how soft or hard you like your eggs.
Serve with toasted ciabatta or your choice of bread, and enjoy these delicious baked eggs.